The aim of this study is to investigate the effects of packaging materials on the quality of yellowfin tuna in the process of logistics. In this experiment， the changes of the texture （hardness and elasticity）， water holding capacity， TBA， flesh color [a* value and methemoglobin （MetMb）] and histamine content in the control group， PE packaging group and nano-packaging group during flow process （120 h） of the actual 4 ℃ were investigated. The results showed that the hardness， elasticity， water holding capacity， a* and TBA values of the three test groups decreased with the prolongation of storage time， whereas the contents of MetMb and histamine were increased. The nano-packaging group preserved the best quality after 120 h storage， followed by the PE packaging group， and finally the control group. Therefore， PE packaging materials and nano-packaging materials could alleviate the deterioration of yellowfin tuna during the cold chain logistics， and the buffer effects of nano-packaging materials were better than PE packaging materials.