Abstract: Imbalance of active oxygen metabolism can lead to oxidative stress in postharvest fruits and vegetables, which could accelerate their quality deterioration, and ruin their commercial value. In this review, the relationship between the antioxidant effect and storage quality of fruits and vegetables has been taken as the breakthrough point, and the effect of antioxidant enzyme activities on delaying postharvest quality deterioration of fruits and vegetables induced by low temperature has been discussed. Moreover, antioxidant effects in postharvest fruits and vegetables have been further analyzed from the perspective of transcriptional regulation, to explore the role of low temperature responsive transcription factors like bHLH, WRKY and NAC in the regulation of antioxidant enzyme activities during low temperature storage, and finally to reveal the possible mechanism of antioxidant transcription regulation that low temperature could delay the quality deterioration of fruits and vegetables. Therefore, this article was suggested to provide a new theoretical basis for carrying out basic research on postharvest quality of fruits and vegetables including physiology, biochemistry and molecular biology, and further elucidating the mechanism of ripening, senescence and quality deterioration in postharvest fruit and vegetables.