Abstract: In view of problems such as short storage period after ripening of fresh food pear jujube and commodity would decrease with longer storage period, the test was conducted using Taogu pear jujube as test material, and three treatments including oligochitosan-electrogenerated functional aqueous solution, electrogenerated functional aqueous solution, and oligochitosan aqueous solution were used for coating film preservation．Respiratory strength, hardness, chewability, weight loss, cell membrane permeability, soluble solid content, titratable acid content, vitamin C content, flavonoid content, malondialdehyde content, and catalase activity of the pear jujubes were tested in order to investigate effects of three treatments on quality of pear jujubes and related enzyme activities．Results showed that, oligochitosan electrofunctional aqueous solution reduced weight loss by 40.5% compared with control group after 50 days of storage．Soluble solids were 7% higher and catalase peak was 87.95% higher．All three treatments could reduce fruit rot rate, mass loss rate to different degrees, maintain higher fruit firmness and TSS content, obviously postpone arrival of respiratory peak and suppress malondialdehyde accumulation with lower membrane permeability of active cells．Meanwhile, decline of titratable acid content, vitamin C content, flavonoid content and catalase activity were significantly different（P< 0.05）, among which aqueous oligochitosan electro function treatment was the most beneficial for maintaining fruit storage quality, delaying fruit senescence and prolonging shelf life．