Abstarct: Barberry is one of the most important economic products of South Khorasan province. Fresh barberry is only available in the market for a short period of time, so this study was conducted to investigate the effect of temperature and packaging on the shelf life of fresh barberry. Freshly harvested barberries in a factorial experiment in a completely randomized design with three factors including type of packaging (porous polyethylene containers (Poly-M), non-porous polyethylene containers (Poly-P), zipped polyethylene films ( Pack-Z), different storage temperatures (2, 4, -10 and -18 degrees Celsius) and sampling time (at intervals of 60, 90 and 120 days) were packaged and evaluated, with 100 grams of barberry in each package. During the storage period, physical and chemical traits including weight loss percentage, decay percentage, titratable acid (TA), soluble solids (TSS), fruit extract, electrolyte leakage, anthocyanin content, vitamin C were added. Total phenol, antioxidant activity, dye components, activity of antioxidant enzymes including catalase, ascorbate peroxidase, polyphenol oxidase were measured. Poly-P and Pack-Z were observed and due to the decay in them, these packages were removed from the experiment. Pack-Z was observed at -10 and -18 ° C during storage period of 120 days at the rate of 10.52 and 10.41%. There was no significant difference in pH and the lowest titratable acidity was related to Poly-P packaging at -10 ° C by 3.1% and there was no significant difference between other treatments. Due to the increase in the amount of soluble solids during storage, the amount of soluble solids at freezing temperatures related to Poly-M at -10 ° C by 24.9 ° C and at high temperatures of zero related to Poly-M at The temperature is 2 ° C and for the lowest value, no significant effect was observed at freezing temperatures. At the end of the experiment, no significant difference was observed in the freezing temperature and at high temperatures of zero, the highest amount in 90 days of storage is related to Poly-M at 2 ° C. The lowest amount of electrolyte leakage related to Pack-Z packaging at -10 ° C for 60 days was 3.7 and with increasing storage time, the amount of ion leakage increased significantly and at the end The test period has the highest electrolyte leakage related to Poly-M at -10 ° C at 33.47%. The highest amount of anthocyanin at the end of 120 days of experiment was related to Poly-P at -18 ° C at 13.83 μmol / g. The highest amount of vitamin C at the end of the test period at temperatures above zero (90 days) there was no significant difference and at freezing temperatures (120 days) the highest amount of pack-Z packaging at -18 ° C at 64.85 Mg per 100 g of body weight. The highest amount of phenol and antioxidant activity in the last test period (120 days) was Poly-M and Pack-Z packaging at -10 ° C. Regarding the activity of antioxidant enzymes in the last test period, the lowest activity of PPO enzyme is related to Poly-P at -10 ° C and at high temperatures of 0 ° C at 4 ° C, the activity of enzyme is lower than at 2 ° C. In APX enzyme, the lowest activity is related to Pack-Z at -18 ° C. In colored components, chroma increases and brightness (L) decreases during storage. Hugh increases up to 90 days of storage and then decreases. In general, Pack-Z packaging at -18 ° C and Pack-P packaging at -18 ° C performed better during storage. At temperatures above freezing, Poly-M packaging at 2 ° C performed better during the storage period of fresh barberry.