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The experiment was to study the effect of different storage temperatures on post-harvest physiology and quality of feed mulberry leaves, the mulberry leaves were stored at room temperature 26, 8, 4, and 0 °C to analyse the changes of mulberry leaf color, respiratory intensity, weight loss rate, protein content, total sugar content and fat content. The results showed that compared with normal temperature storage, low temperature storage could prolong the storage time of feed mulberry leaves, reduce weight loss, reduce respiration, delay color change, delay the decrease time of total sugar, protein and fat content. Under low temperature condition, 0 °C would cause frostbite of mulberry leaves, and mulberry leaves lose use value. Mildew appeared in mulberry leaves after 20 d of storage at 8 °C. Storage at 4 °C could prolong the storage period of mulberry leaves to 40 d. The experiment indicates that the storage effect of mulberry leaves at 4 °C is better than that under other test conditions, so 4 °C is more suitable for storing feed mulberry leaves. [ABSTRACT FROM AUTHOR]