The aim of this work was to investigate the comprehensive evaluation method for the low-temperature storage (±0.5 °C, relative humidity 80%~90%) quality of Beauty plum fruit with different maturity, and the relationship between different indexes and fruit storage quality. Using the Beauty plum fruit as the experimental material, the changes in fruit firmness, soluble solid content (SSC), pH value, content of titratable acid, weight loss rate, juice yield, browning degree and total phenolics during the storage were investigated by multivariate analysis. Multivariate analysis methods such as principle component analysis method was used to comprehensively evaluate the relationship among different indexes and the their influences on the storage quality of plum fruit. The results showed that browning was an important deterioration factor that badly affected the storage quality, and it had significant positive correlation with the pH value of the fruit. As the internal factors, SSC and titratable acid played an important role in the edible quality and flavor characteristics of the fruit. The comprehensive evaluation model built by principal component analysis (PCA) revealed that the high-maturity Beauty plum had the highest score when harvested, while the postharvest quality of low- and middle-maturity fruit showed a declining trend after rising, and reached the best stage after stored for 2~4 weeks. Serious water loss and browning occurred after 10 weeks storage, and the fruit lost the edible value. In conclusion, this study used multivariate analysis method to comprehensively evaluate the changes and influencing factors of the low-temperature storage quality of plum fruit with different maturity, and clarified the reasonable storage life.