For the investigation of the quality loss of mulberry during distribution, the deterioration rate, microorganism growth, and sensory quality of mulberry kept at 20, 10 and $0^{circ}C$, respectively, were investigated. Based on the results, the optimum temperature for extending the freshness of mulberry was examined in the temperature range of -1.5 to $1.5^{circ}C$. The level of mold in the mulberry kept at 20 and $10^{circ}C$, respectively, was much higher than that kept at $0^{circ}C$. The quality of the mulberry deteriorated seriously after two days at $20^{circ}C$, after six days at $10^{circ}C$, and after 12 days at $0^{circ}C$. The marketability of mulberry as determined via sensory evaluation was much more prolonged by decreasing the keeping temperature from 20 to $0^{circ}C$. To extend the freshness of mulberry using these results, the optimum temperature was evaluated at the range of -1.5 to $1.5^{circ}C$ for 25 days. During storage, the changes in the color and pH of the berry were not significantly different by storage temperature, but the microbial levels and deterioration rate increased in the order of 1.5, 0, and $-1.5^{circ}C$. In particular, the firmness of the mulberry decreased rapidly at $1.5^{circ}C$, showing a significant difference from the others. The titratable acidity and sugar contents decreased gradually at all the applied temperatures. The anthocyanin content decreased sharply at $1.5^{circ}C$ but gently changed at $-1.5^{circ}C$. Through the sensory results of this study, it was adjudged that the marketability of mulberry could be maintained about 0.7 times at $1.5^{circ}C$ and 1.3 times at $-1.5^{circ}C$ compared with the marketability at $0^{circ}C$, respectively.