Abstract: In this paper, the change of contents of total sugar, fructo- oligosaccharide ( FOS) , protein, soluble solid, and the hardness of fruit affected by storage temperature were studied. Meanwhile, the activity of polyphenol oxidase ( PPO) and peroxidase ( POD) was also analyzed. The results showed that. the higher the storage temperature was, the greater and faster the contents of total sugar, protein declined in storage, especially, in first 7days.The better storage temperature was 0℃ and 4℃. Taking hardness and fructo- oligosaccharide ( FOS) as consideration, 4℃ was the best storage temperature.The activity of PPO and POD rose at first and then went down under 4 different storage temperatures.Interestingly, the higher the temperature was, the earlier the enzyme activity peak appeared.