Abstract: Objective: To study the characteristics and the dynamic change of sugar and acid during fruit development of Chinese dwarf cherry.Method: High performance liquid chromatography methods were used to identify and quantify sugar and organic acid contents during different developmental stages of three Chinese dwarf cherryCerasus humilis ( Bge.) Sok.cultivars ( Jing ou 1, Jing ou 2 and Jing ou 3) .Result: The results manifested that the order of the total sugar and total acid contents were‘Jing ou 3', ‘Jing ou 1', ‘Jing ou 2 '. The total sugar content of Chinese dwarf cherry fruit showed a slow growth trend in color period and increased rapidly in the late stage of fruit development, the total acid content were gradually increased with maturity, declined slightly in a week before the fruit maturity in the fruits of Jing on 1 and Jing on 2.And the change rate of total sugar was hiqher than the rate of total acid. Sucrose, glucose and fructose had a slow growth trend in the fruit mature-green stage and coloring period, then the contents were increased rapidly, and reached the highest point when ripe, malic acid content showed a rising trend in general, and decreased a week before ripening. Citric acid, oxalic acid and succinate contents were decreased with the ripening of the fruit.The sugar-acid ratio had the strongest positive correlation with sucrose content, had the strongest negative correlation with oxalic acid.The relation of sugar-acid ratio with the days after fruit setting was exponential function of y = 0.05e ( 0. 04x) . Conclusion: The content of sucrose and malic acid were the main factors influencing fruit flavor of Chinese dwarf cherry.The commercial stage to ripe stage was the key period for growth and accumulation of acids and sugars in of Jing ou 1, Jing ou 2 and Jing ou 3 Chinese dwarf cherry fruits.