The effects of intermittent warming on the respiratory rate and ethylene productions of plum fruits stored at cold temperature were studied in relationto duration and temperature of warming. Based on these physiological and biochemical variations and shelf observations of both internal browning and decay of the fruits. The patterns of chilling injury for plum fruits were searched.The results showed that intermittent warming treatment could considerably reduce the respiratory rate and ethylene production, alleviate or retard chilling injury. However,the effect of different temperature of warming on the decay of plum fruits was different. Intermittent warming treatment at 30℃ for 1 or 2 days could accelerate softening and decay. The treatmene at 20℃ for 1 or 2 days could reduce decay and maintain good quality. Therefore,the intermittent warming treatment at 20℃ for 1~2 days after every 15 days is suggested for long-term storage of plum fruits at low temperature.