Abstract: Taking Guizhou ‘Fengtang’ plum fruits as the test material, the effect of low temperature（4.0±0.5） ℃ combined with 50 mg/L ClO₂ treatment on the postharvest storage quality of Guizhou ‘Fengtang’ plum fruits was explored.The results showed that low temperature（4.0±0.5） ℃ combined with 50 mg/L ClO₂ fruit soaking treatment could prevent or inhibit the weight loss and spoilage of ‘Fengtang’ plum fruits during storage, maintain higher hardness and brightness, increase soluble solids content, solid-acid ratio and total sugar content, delay the rise of total acids content and the decline of chlorophyll, protein and water contents, maintain better flavor of ‘Fengtang’ plum fruits, delay fruit aging, and effectively prolong the shelf life of ‘Fengtang’ plum. The research result provides a technical reference for the green antisepsis and preservation of ‘Fengtang’ plum fruits, which can be applied in postharvest commercialization practice.