Purple passion fruit (Passiflora edulis flavicarpa Sims.) is a semi domesticated climber Passifloracea originated from South America. Its exquisite flavor attracts consumers and it is widely grown in tropical and subtropical climates. The fruit is a promissory fruit to be exported from Colombia. Purple passion fruit suffers quality losses particularly during low temperature storage due to chilling injury and associated decay. Exported fruit shows uneven ripening during market chain. Fruits were harvested in three stages of maturity (green mature, half mature and full mature) and bagged in Xtend® before storage at 4 ºC or 8 ºC. The fruit showed climacteric pattern with high levels of respiration rate and ethylene production throughout storage at both temperatures. Epicarp shriveling, uneven ripening and decay were the most limiting quality drawbacks for purple passion fruit during storage. Also, the three stages developed chilling injury in the form of water-soaking symptoms during storage and at 4 ºC shriveling. The fruit suffered a severe decrease in ascorbic acid content concomitant with a decrease in titratable acidity. Decay in the post-storage shelf life periods was particularly noticeable after storage at 4 ºC in green and half mature fruits. The storage of purple passion fruit at 8 ºC ±1 and 70% R.H is recommended for the stages of maturity tested because avoided chilling injury, reduced organic acid and total losses, and allowed normal fruit ripening during a post-storage shelf-life at 20 ºC particularly in green an half mature fruit.