Abstract: 【Objective】 This study aimed to investigate the effects of low temperature stress at flowering stage on dry matter production， yield， and quality from heading to maturity in fragrant rice， which could provide physiological basis for breeding cultivars against cold damage during the cold dew wind period. 【Method】 A two-factor completely rando-mized experimental design was adopted， with pot culture as the cultivation method. The two factors were fragrant rice cultivar and low temperature. Two levels were set for cultivar： Hemiaozhenxiang （with strong cold resistance） and Heliya-xiang （with low cold resistance）. Four levels of low-temperature treatment time were established， namely 0， 3， 6， and 9 d of continuous exposure to the daily mean temperature of 20.5 ℃ at flowering stage， with 0 d treatment used as the control （CK）. Measurements were taken for export rate and translocation rate of stem-sheath dry matter， crop growth rate， net assimilation rate， leaf area decreasing rate from rice heading to maturity. The yield and its components were assessed at maturity. Following one month of post-harvest storage， milling quality， appearance quality， chemical and taste quality were determined. The effects of low temperature stress at the flowering stage on the yield and quality of fragrant rice was examined， along with correlation analysis on various parameters. 【Result】 Low temperature for 9 d at flowering stage significantly reduced the leaf area decreasing rate， filled grain number， seed setting rate of Hemiaozhenxiang and Heliya-xiang， and the stem-sheath matter export rate of Hemiaozhenxiang from heading to maturity（P<0.05，the same below）， leading to a decrease in yield. Low temperature for 6 d at flowering stage all significantly reduced the head rice rate， and grain width， but significantly increased the grain length-to-width ratio in both fragrant rice cultivars. Low temperature for 6 and 3 d at flowering stage significantly reduced the chalkiness degree in Hemiaozhenxiang and Heliyaxiang respectively. Low temperature for 3， 6， and 9 d at flowering stage all significantly increased the protein content in both cultivars， and 9 d of low temperature treatment significantly reduced the taste score of Heliyaxiang. Correlation analysis showed that the yield of Hemiaozhenxiang was extremely significantly and positively correlated with filled grain number （P<0.001），and was significantly and positively correlated with net assimilation rate， and leaf area decreasing rate； its taste score was significantly and negatively correlated with brown rice rate and protein content， significantly and positively correlated with head rice rate. The yield of Heliyaxiang was significantly and positively correlated with filled grain number， seed setting rate， crop growth rate， net assimilation rate， and leaf area decreasing rate： its taste score was extremely significantly and negatively correlated with brown rice rate （P<0.01）. 【Conclusion】 Low temperature at flowering stage reduces leaf area decreasing rate， stem-sheath matter export rate from heading to maturity， filled grain number， and seed setting rate， lea-ding to yield loss in fragrant rice； low temperature reduces head milled rice rate and grain width， increases protein content， and decreases taste score， thereby deteriorating fragrant rice quality.