Abstract: In the report, to analyze the postharvest storage resistance of Hainan red heart pitaya fruits with different maturity, and provide theoretical guidance for the fresh-keeping technology of Hainan pitaya fruits, the postharvest storage quality of Hainan Red Heart Dragon Fruit 'Jindu 1' with three different maturity include 7 ripening maturity, 8 ripening maturity, 9 ripening maturity was investigated, and the postharvest physiological indexes of pitaya fruit with different picking maturity were compared by measuring the disease index, weight loss rate, soluble solids (TSS), pH, anthocyanin content, superoxide dismutase (SOD), peroxidase (POD), malondialdehyde (MDA), antioxidant activity (DPPH) and other physiological indicators. The results showed that the TSS and pH values of the eight ripening maturity fruits were significantly different from that of seven ripening maturity fruits during storage (P< 0.05). At 6d before storage, there was no significantly differences between the TSS content of seven ripening maturity and the nine ripening maturity, however, after 6d, the TSS content of the nine mature fruits significant decreased. The disease index of eight ripening maturity fruits were the lowest. The weight loss rate of seven ripening maturity fruits was the highest and that of nine ripening maturity fruits was the lowest. The changes of antioxidant activity and anthocyanin content from high to low were nine ripening maturity fruits, eight ripening maturity fruits, and seven ripening maturity fruits. The SOD and POD activity peak of eight ripening maturity fruits was 2 days later than that of seven ripening maturity fruits and nine ripening maturity fruits. The comprehensive indexes during storage showed that the post-harvest storage quality of eight ripening maturity fruits was better, which provided a theoretical basis for the post-harvest storage and harvesting of Hainan Red-heart pitaya fruit.