The work aims to study the effect of cold storage on flavor and quality of loquat fruit.HS-SPME / GC-MS, liquid chromatography and electronic tongue detection technology were used to study changes of flavor characteristics, acidity, sugar content and volatile substances of the fruit at (6±0.5)℃, relative humidity 90%-95%. The results of electronic tongue showed that the acidity of loquat decreased significantly during storage, and the taste index changed significantly after 14 d of storage, the variance contribution rate of principal component 1 was 85.17%. The acidity and sweetness were highly correlated with soluble solids and pH value, and lack of correlation with soluble sugar. The sucrose decreased continuously during cold storage and the loss rate was 56.7%. The results of HS-SPME/GC-MS showed that 37 kinds of volatile compounds were detected in loquat fruit, among which aldehydes were the main volatile components, and the relative content was close to 40%. The variety and content of volatile matter changed with storage time, the relative content of hexanal decreased, and the content of E-2-hexanal increased significantly. The acid taste and sucrose content of Guanyu loquat fruit decreases significantly during cold storage and the main aroma components hexanal and (E)-2-hexanal can be used as an important index to evaluate the quality of loquat in postharvest storage. Moreover, the 14th day to the 21st day is the most obvious stage of fruit flavor change.