The aim of this study was to evaluate the refrigeration effect on postharvest quality of basil ‘Nufar’. Basil previously packaged in plastic film, was stored at 5, 10 and 20 °C, for 18 days. The variables color (L, C, °h), total soluble solids, titratable acidity, weight loss, respiration rate, ethylene production, total chlorophyll, total carotenoids and vitamin C were evaluated, every two days, during the storage period. Visual appearance, turgor, rottenness and aroma of basil were evaluated using a hedonic scale. Refrigeration treatments retained the color until 12 days of storage (DOS). Sugar content decreased at 14 and 10 DOS, respectively, at 5 and 10 °C. Titratable acidity and weight loss were low and respiratory rate increased, ethylene production was low until 12 DOS at 5 °C; moreover it preserved the highest content of chlorophyll and carotenoids, although vitamin C was retained only until 4 DOS. Visual appearance and turgor were very good until 10 and 12 DOS, respectively; rottenness was greater than 10 % after 10 DOS, under refrigeration. The aroma was perceptible until 14 DOS. Storage at 5 and 10 °C, extended the postharvest quality of basil ‘Nufar’ during 10 and 14 DOS respectively, while at 20 °C, basil lasted only 4 DOS.