Abstract:This study explored the changes in the quality and physiological characteristics of roselle （Hibiscus sabdariffa L.） fruits under different storage temperatures using the fresh fruits of Gui roselle NO.1 （a new variety of roselle） as experimental materials. These fruits were stored at different temperatures： -3 （super-chilling storage）， 4， 8 and 25 ℃ （room temperature）. The effects of different storage temperatures on the quality and physiological characteristics of roselle fruits were studied by measuring the weight loss rate， rotting rate， proanthocyanidins content， superoxide dismutase （SOD）， peroxidase （POD） and catalase （CAT） activities. The result showed that the weight loss rate and rotting rate increased with the increase in storage temperature and time. The rotting rate and weight loss rate were the lowest under -3 ℃， but chilling injury appeared. With the extension of storage time， the proanthocyanidins content showed a decreasing trend. Notably， the proanthocyanidins content of roselle stored at 4 ℃ was only slightly lower than -3 ℃ at 20 days of storage， but higher than other temperatures at other storage times. With the increased in storage time， the SOD and POD activities of the roselle initially increased and then declined at temperatures of 25， 8 and 4 ℃. However， at a storage temperature of -3 ℃， both POD and SOD activities decreased. During the same storage period， POD activity showed a rising trend with the increase in temperature. The SOD activity at 4 ℃ was higher than those at other storage temperatures during the storage period. The CAT activity of roselle rose first and then declined in different storage temperatures as the storage time increased. Additionally， the CAT activity during storage remained higher than before storage. To sum up， low temperature can better maintain the quality of the roselle and increase the storage period， and 4 ℃ is the optimal storage temperature for the roselle.