Abstract: In order to explore appropriate packaging method and concentration of ozone and preservatives to extend the strorage life of fresh ‘Dahongpao’ Zanthoxylum,the samples treated with polyethylene package (PE20,20 μm of thickness),PE30 (30 μm of thickness) and PE50 (50 μm of thickness) and ozone (O₃,5,15,30 mg/L),chlorine dioxide (ClO₂,15,40,80 mg/kg) and sodium diacetate (C₄H₇NaO₄,100,200,400 mg/kg) were stored at (0±0.5)℃,then the changes of sensory quality,browning incidence and respiratory intensity were monitored. The results showed that PE20 inhibited the browning and maintained quality of fresh ‘Dahongpao’ Zanthoxylum well. And 15 mg/L O₃,40 mg/kg ClO₂ and 100 mg/kg C₄H₇NaO₄ treatments were better than the other concentrations. Among all treatments,40 mg/kg ClO₂ treatment significantly inhibited the respiration intensity and browning incidence and kept the optimal sensory quality of the ‘Dahongpao’ Zanthoxylum,the browning incidence was 42% on the 42 th d of storage. In summary,PE20 and 40 mg/kg ClO₂ are the optimal packaging method and preservation treatment for fresh ‘Dahongpao’ Zanthoxylum during storage.