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This study evaluated the effect of Prunus mume polyphenols (PMPs) treatment on qualities and nutrient in winter jujube fruits during storage (4°C). Winter jujube fruits were treated with 5, 10, and 15 mg L−1 PMP, respectively. Compared with the control, PMP treatments effectively preserved the quality and nutrient values of winter jujube fruits. They also enhanced the activities of antioxidant enzymes, inhibited the growth of microorganisms, and delayed postharvest metabolism in the fruits. These findings suggest that PMP, as a green, safe agent, can be potentially developed as a postharvest fruit preservative to substantially extend the shelf life.