Zapote mamey is a climacteric fruit that shows an increase in the content of carotenoids and total soluble sugars and in the activity of different enzymes during maturation. In the present study, zapote mamey fruits were harvested at physiological maturity and stored for 7, 14, and 21 days at 5, 10, and 15 °C, 85% relative humidity (RH). At the same time, immediately after harvest a group of fruits (control) was kept and evaluated at ambient temperature (20 °C, 50% to 60% RH). The objective was to determine the effects of temperature and storage time on content of carotenoids, and total soluble sugars, as well as to evaluate the enzymatic activity of peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD). Fruits stored at 5 °C for 14 and 21 days developed chilling injury, as shown by a negative effect on carotenoids and total soluble sugars content. The activities of POD, CAT and SOD were also reduced after storage at 5 °C for 21 days. Fruits stored at 10 and 15 °C for 7, 14, and 21 days showed similar characteristics to the control fruits in carotenoids and total soluble sugars. Enzymatic activities were affected only by storage at 10 °C for 21 days. Storage at 15 °C for 21 days delayed, but did not stop maturation. Results suggest that zapote mamey fruits can be stored at 10 °C with no negative effect on quality.