The work aims to determine the optimal storage temperature for plum fruit, and to clarify the effects of different low temperature storage on physiological characteristics and quality of plum fruit.The fruit quality and physiological characteristics of 'Guofeng No.7' plum fruit were studied at different storage temperature (−2±0.5), (−1±0.5), (0±0.5), (1±0.5), (2±0.5) ℃. The results showed that storage at (0±0.5) ℃ could significantly inhibit the decrease of hardness, titrable acid(TA), total phenols and flavonoids contents of 'Guofeng No.7' plum fruit, keep fruit color, inhibition of respiratory rate and ethylene release peaks, and maintain a high level of soluble solids content (SSC). At the same time, it can delay the increase of anthocyanin, relative membrane permeability, superoxide anion (O2−) and hydrogen peroxid (H2O2) contents in 'Guofeng No. 7' plum fruit, and delay the ripening and senescence process of plum fruit after harvest. In addition, the temperature can effectively delayed the peak of polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD) activities, improve the antioxidant capacity and control the quality of fruit during storage after harvest. Therefore, (0±0.5) ℃ can effectively prolong the storage period and maintain fruit quality.