Bayberries are traditionally called as kaphal and they are paramount salient for consumers, scientists and industrialists to understand how different storage temperatures affects their bioactive compounds and properties also helps in ameliorating storage life (Y. Galani et al, 2017). Bayberries (myrica nagi) were harvested from the trees during morning hours in Nainital hills of Uttarakhand and placed them at different temperatures for shelf life analysis under 0, 4 and 8 degree C. The novelty of this work were to find the best storable temperature for bayberries, minimize the losses during distant transportations and keep them wholesome until they reaches to the consumers. Also, Analysis were made on various physico-chemical properties and antioxidant properties such as TSS, titrable acidity, phenolic content, flavonoid, ascorbic acid content for every three days after storage to judge the nutritional content at different temperatures. Studies have showed that lower the storage temperature higher will the storage life. (C. Nunes and J. K., Brecht, 2002). Additionally, found that freezing injury was minimum. The antioxidant properties like total phenolic content and ascorbic acid content showed minimum increased and same with total soluble solids, whereas flavonoids content and titrable acidity of fruits were exhibited significant minimum loss under 00 C followed by 40 and 80 C. Colour and appearance remained good till 17th day in case of 00 C stored fruits, followed by 40 C and it was recorded for 9 days. The best result showed in 00 C that is improved shelf life and remain acceptable up to 24 days was seen.