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This study aimed to investigate the effects of a combination of acidic electrolyzed water (AEW) and modified atmosphere packaging (MAP) on the quality of jujube stored at 1 ± 0.5°C for 40 days. Jujube was treated with AEW + MAP, AEW, and MAP, respectively, to identify an appropriate preservation method based on the changes of quality indicators, activities of antioxidant enzymes and nonenzymatic antioxidant systems, malondialdehyde (MDA) content, and cell membrane permeability. Results showed that the combined treatment maintained higher storage quality of jujube than the other three treatments. The combined treatment significantly suppressed softening, weight, and color loss and maintained total soluble solid and titratable acidity. Moreover, the combined treatment improved antioxidant capacity showing high levels of nonenzymatic antioxidant systems (ascorbic acid and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging capacity), and the activities of antioxidant enzymes (ascorbate peroxidase, superoxide dismutase, and catalase). These effects remarkably suppressed the increase of MDA level and cell membrane permeability, thereby inhibiting oxidative damage and alleviating quality deterioration. Furthermore, kinetic model indicated that AEW + MAP decreased rate constant of quality deterioration. Principal component analysis also showed that AEW + MAP treatment alleviated quality deterioration, with higher comprehensive score than other treatments. In summary, AEW + MAP was an effective preservation method to maintain storage quality and delay postharvest senescence of jujube. Practical Application: In this study, a combination of acidic electrolyzed water (AEW) with modified atmosphere packaging (MAP) has been found to have effective preservation effects on jujube. AEW + MAP treatment improved quality of jujube during cold storage mainly by enhancing antioxidant capacity. The combined treatment may provide a new preservation technology for jujube. [ABSTRACT FROM AUTHOR]