Abstract: ‘Huangjinmiyou'pomelo was used to study the effects of bagging on storage quality.The results showed that, bagging for 90 ddecrease water losing, and increase the rate of intact fruit to 94%⁹6%, which is 6%⁸%higher than unbagged, and decrease fruit lignification degree.At the early stage of storage, soluble solid content and total sugar content of bagged fruits are lower compared with the control, but opposite at the later stage of storage.At the middle stage of storage, titratable acid increased and exceeded that of control after 60-day storage, suggesting that bagged fruits are resistant to storage.The content of vitamin C also increased.Therefore, bagging technology is encouraged to apply in the production to improve the postharvest storage performance.