Pitaya variety 'Guilong 1' was stored at different levels of temperature to observe the effects of storage temperature on the fruit quality to explore the optimal storage temperature for Pitaya. The results indicated that the low temperature of 0~5℃ significantly inhibited the respiratory intensity of pitaya fruit, reduced the weight loss, effectively delayed the decomposition of the soluble sugar, and maintained the fruit flavor and quality. The chilling injury occurred when pitaya fruit were stored at below 3℃, resulting in loss of their commercial value. The optimal storage temperatures were found to be 3~5℃.%以桂龙1号红龙果为试材，研究不同贮藏温度对红龙果果实品质的影响，探寻红龙果的最适贮藏温度，为延长红龙果的贮藏保鲜期提供理论依据。结果表明：0～5℃低温可显著抑制红龙果果实的呼吸强度，减少果实的重量损失，有效延缓可溶性糖的分解消耗，保持红龙果果实的风味和品质；3℃以下低温会引起红龙果冻害的发生，使果实失去商品价值。红龙果最适宜贮藏温度为3～5℃。
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