Abstract: To study the effects of ripeness and storage temperature on the quality of Physalis pubescens L., the physiological indexes and sensory flavor were determined during ripening and after storage at different ripeness and temperature. The results showed that during the ripening process, the fruits were not edible at 7～21 days after flowering, the fruits began to turn yellow at 28 days after flowering, and matured at 35 days after flowering. The fruits were the best when the sepals were deep yellow and not stored. The fruits still maintained good quality, and relatively low browning index and decay index after being collected when sepals were light yellow and stored at 3 ℃ for 45 days, but the browning index and decay index increased rapidly after 60 days of storage. It was determined that storing at 3 ℃ can be an effective measure to maintain fruit quality and extend the shelf life after harvest. And the characteristics of fruit changes during storage indicate that the ’Grain Sweet’ has better storage value.