Abstract:′Qingzhumei′was used as the test material.It was stored at 4，14，and 24 ℃，as well as at room temperature（20℃-28℃）after harvest.The changes in processing quality during storage were analyzed to investigate the effects of the different storage temperatures on the processing quality of plum.The results showed that，compared with the storage temperatures of 14°C，24°C，and room temperature（20℃-28℃），storage at 4 ℃could effectively suppress the rapid decline of plum juice yield，peel strength，and pulp hardness；it could effectively inhibit the increase in a*value，and the fruit of the plum quickly yellowed，thereby maintaining the green color of the fresh fruit.It could inhibit the weight loss rate and delay the increase in peroxidase activity of the fruit.At room temperature（20℃-28℃），the fruit quickly softened and yellowed after the harvest，and quickly accumulated a large amount of malondialdehyde.The changes in sugar and acid substances and functional components of plum after harvesting under different storage temperatures were also different.The results showed that low-temperature storage could effectively delay post-harvest fruit ripening and senescence and was conducive to maintaining the processing quality.The study provided a basis for preserving the postharvest processing quality of plum to enhance storage and transportation.