In this paper， the changes of cell wall components and cell wall structure of Zizyphus jujuba mill cv Lingwuchangzao during storage at 4 ℃ for 25 days were studied， and the effects of secondary structure changes in cell wall pectin polysaccharide on pectin components and cell wall structure were analyzed by Fourier transform infrared spectroscopy. The results showed that within 25 days of postharvest storage， with the extension of storage time， the hardness of fruit decreased continuously， and the hardness at the end of storage was 84.77% of that at the beginning of storage. The content of soluble solids showed an "inverted V" trend and reached the highest value (27.07%) on the 7th day of storage. In the extracted pectin components， the content of water-soluble pectin is increasing continuously， and the correlation analysis shows that the hardness is significantly correlated with soluble solids and water-soluble pectin， and the correlation coefficients are 0.9638 and -0.8862 respectively. Fourier transform infrared spectroscopy analysis showed that with the extension of storage time， the esterification degree of pectin decreased and the peak of pyranoside bond in pectin shifted， which may be related to the softening of jujube fruit. The results of scanning electron microscopy showed that the cell wall structure of Lingwu long jujube. changed from compact honeycomb structure to loose void structure during storage， which may be closely related to the formation of water-soluble pectin in pectin components. This change resulted in the hardness decrease of Lingwu long jujube. The softening phenomenon of Lingwu long jujube.