Abstract: Winter jujubes were used as samples during their post-harvest in our study, mustard oil fumigation treatments have the inhibitory effect on in vivo, they also have an effect on rotting rate and the rate of turning red in the storage period.The results are summarized as follows: mustard oil has an inhibition for the three post-harvest pathogens in vitro tests, in vivo tests, the treatments of 10 μL/L have a more significant inhibitory effect than others; the treatments of 20 μL/L can inhibit the rate of turning red, the treatments of 80 μL/L for reducing the rotting rate hvea good effect. But as a result, the treatments of 30 μL/L mustard oil have a better preservation and inhibitory effect on post-harvest winter jujubes.

Key words: mustard oil, winter jujube, inhibitory effect, rate of turning red, rotting rate