Biriba [Rollinia mucosa (Jacq.) Baill.] is delicate to handle and has a very short shelf life of less than a week thereby limiting its marketability. This study was conducted to determine the effect of varying temperatures on the postharvest behavior and storage life of biriba fruits. Storage temperature affected the physiological and physical characteristics of biriba fruit and subsequently its storage life. Higher respiration rates of 54.7 and 44.0 mg CO₂ kg^-1h^-1 were obtained at ambient condition and at 20°C, respectively, compared with 32.8 mg CO₂ kg^-1h^-1 at 13°C. However, the amount of ethylene produced was almost similar at all temperatures ranging from 38 to 41 μL kg^-1h^-1. Fruit softening coincided with the peak in ethylene production at ambient and at 20°C while at 13°C, it was on the second peak. Storage at ambient (29–31°C) and at 20°C resulted in 9.5% and 10.4% moisture loss, respectively. At 13°C, moisture loss was 7% at 15 d. Total soluble solids (TSS) and titratable acidity (TA) at the end of storage were the same but pH was slightly lower in fruits stored at 13°C than at the other temperatures. Though variations in pulp color and sourness were observed, pulp consistency, sweetness, and overall acceptability ratings of the pulp were the same. Fruits kept at ambient and at 20°C lasted for 5 and 8 d, respectively, whereas fruits kept at 13°C lasted for 15 d with satisfactory eating quality.