Abstract: As the ‘Buddha’ varieties of Ginkgo biloba fruits for test material, the effects of different concentration of preservatives(1-MCP, Natamycin, Chitosan)on the quality and texture of Ginkgo fruits were investigated during storage at 0 ℃ in this paper. The results showed that the water content of Ginkgo fruits soaked in Chitosan solution was increased, and the mildew rate of kernels was decreased treated by Natamycin. The content of the starch were maintained in higher level treated by 1-MCP. The results of using texture profile analysis with the texture analyzer showed that cohesiveness, chewiness,resilience might give reliable values in respect of texture properties of Ginkgo fruits. The puncture test was applied in the texture detecting of firmness of Ginkgo fruits. Ginkgo fruits treated with 1.0% CTS, 0.5 μL/L 1-MCP, 500 mg/L Natamycin could keep better storage quality and longer storage life than other preservatives.