Passion fruit is used to evaluate the effects of low temperature storage on the postharvest physiology and quality. The changes of physiological andbiochemical indexes such as the peel defect index, weight loss ratio, good fruit rate, color difference, relative conductivity, malondialdehyde content, total soluble solids content, titratable acid content, Vccontent, soluble protein content, SOD activity in passion fruit are analyzed. The results show that the preservation effect of 8 ℃ storage was better than that of 3 ℃ and 13 ℃, which could effectively maintain the color and good fruit rate, inhibit the increase of weight loss rate, peel defect index, relative conductivity and malondialdehyde content, maintain the content of total soluble solid, titratable acid, Vc and soluble protein content, improve the activity of SOD, and maintain the storage quality of fruit. In summary, 8 ℃ storage had the best effect on the preservation of passion fruit, which could effectively delay the senescence of fruit.