Abstract: In order to study the effect of the ethanol fumigation on postharvest preservation of papaya, the different concentrations of ethanol fumigation treatment was investigated in this experiment.The results showed that the decreasing of the fruit firmness, titratable acid, vitamin C ( VC) and soluble solids in the experimental group were reduced in comparison with the CK group, and the change rate of polyphenol oxidase was also slowed.And 2 m L/kg alcohol preservation showed the best effect.The results provided reference for ethanol in fruits and vegetables production as a preservative.