To investigate the impact of freeing-temperature storage on reactive oxygen metabolism and cell wall metabolism in prune plums, French prune plums were stored for 49 days under three conditions: refrigeration temperature (2±0.5 ℃), chilling temperature (0±0.5 ℃), and freezing temperature (–2±0.5 ℃). Every seven days, samples were assessed for antioxidant enzyme activities and cell wall metabolism enzymes. Transmission electron microscopy was utilized to observe ultrastructural changes in the cells of prune plums from each group. The findings reveal that freezing-temperature storage, in comparison to storage at refrigeration and chilling temperatures, suppresses the generation of superoxide radicals (O2-•) in plums. Also, this storage condition increases the activities of enzymes such as superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX). Moreover, freezing-temperature storage slows the conversion of proto-pectin (PP) to soluble pectin (SP) during storage and inhibits the activities of enzymes such as polygalacturonase (PG), pectin methylesterase (PME), cellulase (Cx), β-galactosidase (β-Gal), and β-glucosidase (β-Glu). After 49 days of storage at freezing temperature, the structural integrity of the prune plum cell wall was maintained, and the middle lamella remained distinctly visible. Although slight indentations were observed in the cell walls, they were markedly less pronounced than those in the other two groups. Overall, freezing temperature storage significantly enhances the antioxidant capacity of prune plums, impedes the degradation of cell wall components, and delays fruit softening.