The work aims to study the law of change in volatile components of myrica rubra under accurate phase temperature with micro-environment modified atmosphere (mMA) storage and its relationship with storage effect. The fruits were pre-cooled at 0 ℃ for 24 hours. Then, combined with mMA, the fruits were stored in refrigerator and under ice temperature storage and phase temperature storage, respectively. The volatile components were detected by electronic nose and gas chromatography-mass spectrometry (GC-MS) every five days, so as to analyze the change in main overall smell and volatile components of myrica rubra, and evaluate the storage effect. The electronic nose could effectively distinguish the myrica rubra stored in different methods in the same period, indicating that its overall smell had obvious differences under different storage methods. The GC-MS results showed that the main volatile compounds were aldehydes, alcohols and olefins, which were similar with the conclusion of electronic nose LA. Aldehydes, the main flavor substance of myrica rubra, decreased with the extension of storage time. The average decreasing rate of aldehydes in the accurate phase temperature group was relative slow and the final relative content was high, about 53% of the original percentage, which could be used as a basis for evaluating the storage quality of myrica rubra. Therefore, the effect of accurate phase temperature with mMA storage is obviously better than the other two methods, and the combination of electronic nose and GC-MS can more accurately analyze the flavor quality of myrica rubra during storage.