Abstract: Mango (Mangifera indica L. cv. ‘Tainong No. 1’) fruits harvested from Baise district in Guangxi Province were stored at low temperature (10 °) for 30 days. Samples of pulp tissues were collected at days 0, 5, 10, 15, 20, 25, and 30. Fruit antioxidant capacity including catalase, superoxide dismutase, phenylalnine ammonialyase, polyphenoloxidase, total antioxidant capacity, superoxide anion radical, hydrogen peroxide, malondialdehyde, total phenol, and fruit quality such as total soluble solids, titratable acidity, vitamin C, as well as fruit plant disease incidence were measured to investigate the effects of low temperature storage durations on fruit antioxidant capacity and quality, and further provide theoretical foundation for mango fruit low temperature storage. The results indicated that fruits began to show disease symptoms on day 15 of storage, and fruit decay rate gradually increased with the storage duration extension. The activities of catalase and superoxide dismutase, total antioxidant capacity and total phenol content in fruits were maintained the higher before 15 days storage. The superoxide dismutase activity, total antioxidant capacity and total phenol content were remarkably decreased, while the content of malondialdehyde was notably increased after 20 days storage. Meanwhile, the fruit total soluble solids began to descend, and the titratable acidity went further down. These results showed that optimum temperature was 10 °for short time storage (approximate 20 days) of ‘Tainong No. 1’ mango fruits.