Abstract: Commercial harvested Chinese cherry was stored at the temperature of 0, 4℃ and 20℃, respectively.Respiration rate, flesh firmness, soluble pectin, pectin, polygalacturonase (PG) and β-galactosidase (β-Gal) were determined during storage period. The results indicated that compared with 20℃, the storage temperature at 0℃ and 4℃ could reduce respiration and decay rate, keep flesh firmness, inhibit PG and β-Gal activity and pectin degradation. With a good performance at reducing decay rate and keeping storage quality, the temperature at 0℃ was proved to be the optimal storage temperature for Chinese cherry.