Abstract: The effects of different storage temperatures（4 ℃ and 25 ℃） on the content of postharvest nutrients, the activities of antioxidant enzymes and lignin synthesis related enzyme, and the changes of the cell structure in the flesh of okra before and after storage were investigated. The results showed that during 0～12 days of storage, the water loss of okra fruits at 25 ℃ was more serious, the loss of protein and vitamin C was faster, the lignin and cellulose accumulated and reached the peak at 9 days of storage, and the pulp was seriously lignified and lost its edible value. Storage at 4 ℃can effectively slow down the loss of water and nutrients in fruits, inhibit the activity of phenylalanine ammonia-lyase（PAL）, delay the accumulation of lignin and cellulose, maintain a high level of antioxidant enzyme activity, effectively delay the lignification and aging process of fruits, and extend the storage period to 23 days. These results indicate that low temperature storage can effectively delay the lignification process of okra fruit and effectively maintain the storage quality.