The antioxidant components of goji fruit stored at 0.5, 10 and 200C for 4 days were studied. Overall fruit quality declined more rapidly at 200C. Weight loss of fruit was negligible for 2 days at all temperatures, it increased rapidly from day 3 at 200C. Soluble solid concentrations (SSC) decreased at higher storage temperatures. Total phenolic compounds were slightly higher at 200C than at other temperatures. Total ascorbic acid concentrations of the fruit remained similar for the first 2 days of storage, then declined in fruit stored at 0.5 and 200C, but remained unchanged at 100C.The total antioxidant activity of fruit was higher at 100C than at 0.5 and 200C on day 3. In conclusion, while the best temperature for long-term storage is 0.50C, quality could be maintained at 100C for acceptable periods of time for marketing and may be associated with better nutritional quality.