The effects of low (4 °C) versus ambient (25 °C) temperature on cell wall turnover, and redox homeostasis in ‘Jin’Aofen’ figs were investigated. Compared with 25 °C, storage at 4 °C reduced decay and respiration rates, delayed firmness loss and color deterioration. It also suppressed PG, PME and CEL activities, maintained higher contents of protopectin and cellulose; and slowed soluble pectin accumulation. Storage at 4 °C maintained higher activities of SOD, CAT, POD, APX and GR. It also preserved the levels of non-enzymatic antioxidants, including TPC, TFC, ASA GSH. Meanwhile, it reduced H₂O₂ and O₂⁻ production and inhibited MDA. In addition, storage at 4 °C suppressed PPO, thereby alleviating enzymatic browning. Overall, storage at 4 °C maintained postharvest quality of figs by coordinately inhibiting cell wall degradation and regulating antioxidant metabolism.