By taking coconut meat as the raw material, treated with different concentration solutions of salt, sugar and vinegar, the coconut meat was sealed and packed with different packaging materials. The color, weight loss, hardness and sensory evaluation were investigated for a certain period to explore the influence of time on its quality. The color-retaining and antibacteria effects of different concentration solutions of salt, sugar and vinegar and packaging materials on coconut meat were studies. The result showed that the optimum condition for fresh coconut meat was with 0.3% mass fraction concentration of salt solution, 1.1% mass fraction concentration of sugar solution, 0.1% mass fraction concentration of vinegar solution and packed in PVDC/PE composite film to maintain a better quality of pulp.