This study was carried out to investigate the changes of physicochemical characteristics of Schizandra chinensis during postharvest ripening for 8 days at various temperatures. The juice yield of S. chinensis, which was 55.7% before postharvest ripening, was unchanged $(55.3{pm}0.6-56.3{pm}0.6%)$ at $4^{circ}C$ storage, but was decreased at the level of 6 and 7% at $25^{circ}C$ and room temperature (RT), respectively. During storage at $25^{circ}C$ and RT, the titratable acidities of S. chinensis were the highest at $7.49{pm}0.03$ and $7.20{pm}0.03%$ after 6 days of postharvest ripening, respectively. During storage at $25^{circ}C$ and RT, the soluble solid content of S. chinensis was increased from $8.2{pm}0.1%$ at initial stage to a peak of $12.2{pm}0.15%$ at 6-day storage, after which it decreased. L values (lightness) of S. chinensis were increased in all treatments during storage, and a values (redness) of $25^{circ}C$ and RT treatments were increased from 5.04 initially to 6.77 and 7.65 at 8-day storage, respectively. The major free sugars of S. chinensis were fructose (0.55%), glucose (0.56%), and sucrose (0.50%). During storage at $25^{circ}C$ and RT, the fructose and glucose contents were continually increased with increasing storage period, while the sucrose contents decreased after 6-day storage. Major non-volatile organic acids of S. chinensis were succinic (1.21%), citric (0.17%), and malic (0.07%) acids. Changes in the organic acids contents of S. chinensis at various temperatures showed a similar tendency to that of the free sugars. We estimated that the best conditions for the postharvest ripening of S. chinensis were 8 days at $4^{circ}C$ storage, and 6 days at $25^{circ}C$ and RT.