Abstract: Taking Brassica campestris(baby cabbage)as material,the fresh baby cabbage was packed with four different packaging bags(polyethylene bags,polyvinyl chloride bags,antifog bags and nano-packaging bags)and then stored under low temperature(4℃)and ormal temperature(20℃)conditions. The indicators of the weight loss rate,color value(L^*,a^*,b^*),chlorophyll,V_C,hardness were investigated to study the changes of quality and physiology of baby cabbage and explore the optimum packaging material. The results showed that all these four packaging treatments significantly maintained the quality of baby cabbage,mainly by reducing the weight loss,keeping the color,maintaining the hardness,inhibiting the reduction of the V_C and chlorophyll content,further delaying the aging and browning of baby cabbage. Besides,baby cabbage packaged with nano-packaging bags exhibited better quality than those ones packaged with three other materials. The mass loss rate of the nano-package group was only 0.59% when stored under(20±0.5)℃ for 15 days,while the control group reached 55.8%,the difference was significant(P<0.05). L^* value,a^* value and b^* values were higher than the control group. The hardness of the nano-package group was maintained at 20.0 N,the control group decreased to 12.1 N from the initial hardness 26 N(P<0.05).The contents of V_C and chlorophyll were 45.0 mg/g and 0.025 mg/g,respectively,which were significantly higher than those of the control group. The baby cabbage was stored in a storage environment of(4±0.5)℃ and relative humidity of 85%~95%,which was similar to the normal temperature. The nano-packging bags group was significantly better than that of the control group and exhibited good commodity values for 30 d of storage.