Abstract: To investigate the changes of fruit quality under different temperature,fresh harvested wolfberry fruit were stored in cold room at 4℃ and -4℃ respectively for 21 d,physiological parameters and nutritional quality were analyzed during storage. It was shown that -4℃ storage down-regulated respiration rate(respiratory peak was 37% lower than 4℃ storage did)and ethylene production rate significantly compared with 4℃ storage. Moreover,-4℃ storage delayed the decrease of fruit firmness and increased commodity rate than 4℃ storage. The firmness and commodity rate of wolfberry fruit stored at -4℃ were 21.54% and 10.95% higher than that stored at 4℃ by the end of storage. In addition,the contents of total soluble solids,titratable acids,free amino acids and carotenoids in wolfberry fruit stored at -4℃ were significantly higher than that stored at 4℃,indicating that wolfberry fruit could be stored at -4℃ for up to 21 d and still maintain good nutritional quality.