The work aims to investigate the effects of different storage temperature on senescence andcontents of active components of postharvest pakchoi. Pakchoi was used as the test material and stored at temperature of 0, 5, 10, 15, 20, 25 and 30 ℃, respectively. Then, the changes in sensory quality, color difference, and contents of chlorophyll, MDA, carotenoid, lutein, folic acid, and nitrite in pakchoi were analyzed. Storage temperature of 10 ℃ and 15 ℃ could slow down the increase of L* value, b* value, and MDA level, and the decrease of |a*| value, chlorophyll, carotenoid, lutein and folic acid contents in pakchoi when compared to 20, 25 ℃, and 30 ℃. The storage temperature of 0 ℃ and 5 ℃ could significantly inhibit the increase of L* value, b* value, and MDA level and the decrease of |a*| value,chlorophyll, carotenoid, lutein and folic acid contents, and delay the yellowing and senescence process, thereby maintaining thegood appearance quality of pakchoi in comparison to 10 ℃ and 15 ℃.The maximum storage time of pakchoi did not exceed 4 days at the storage temperature of 20, 25 ℃, and 30 ℃, 9 days and 7 days at storage temperature of 10 ℃ and 15 ℃and 40 days and 15 days at storage temperature of 0 ℃ and 5 ℃. Low temperature storage conditions, especially 0 ℃, can alleviatethe senescence process, maintain the high level of active components, and inhibit the accumulation of nitrite, thus significantly prolonging the storage period of pakchoi.