Quality changes of Korean native-bee honey were investigated during processing and preseration at different temperature. There were no changes of HMF(Hydroxy methyl furfural) and proline contents, color and diastase activity in Korean native-bee honey, when the honey separated from honey combs at 20$^{circ}C$ and 40$^{circ}C$. However, at 50 and 80$^{circ}C$, browning of Korean native-bee honey was shown, HMF content was increased rapidly and proline content and diastase activity were decreased. There were no changes of chemical composition in Korean native-bee honey during storage at 4$^{circ}C$ for 6 months. But color was darken and HMF content was increased slowly in Korean native-bee honey during storage at 20$^{circ}C$. During storage at 30$^{circ}C$ and 40$^{circ}C$, HMF content was increased highly, proline content, diastase activity and total acidity was decreased rapidly. It is recommended that Korean native-bee honey is separated from honey comb and purified at less than 40$^{circ}C$ and stored at 4$^{circ}C$ through 20$^{circ}C$.