Present study investigated the effects of storage temperature on the physiology and fruit quality of 'Huangfei' cherry tomato. The results showed that， 'Huangfei' cherry tomato is tolerated to the above 0 ℃ low temperatures， without any chilling injury syndrome occurred in the 15 d storage. The ethylene release rate and respiratory rate showed a general trend of decrease with the elongation of storage time. A peak of ethylene release rate existed in the 20 ℃ and 16 ℃ groups at the 15 h. Both the ethylene release rate and respiratory rate were significantly higher in the 20 ℃ and 16 ℃ groups compared to the fruit stored under lower temperatures. The weight loss rate， fruit decay rate， color， freshness of carpel and sepals were significantly affected by the storage temperature， with the lower temperatures being more beneficial for the improvement of these index. The fruit hardness， TSS and TA contents remained stable in the 15 d storage， which were affected less by the storage temperature. The results of fuzzy sensory evaluation by Electric-tongue indicated that the flavor quality changed after storage， and the lower temperatures were more beneficial at maintaining the fruit quality. Taking the fruit loss and fruit quality into general consideration， 0-8 ℃ was suitable to be applied for the storage of 'Huangfei' cherry tomato.