Abstract: The visual,nutritional quality related enzyme activity of cherry tomatoes stored at room temperature( 20℃),variable temperature( stored at 5 ± 1℃ 4 days,and then transfer to 20℃),low temperature( 5 ± 1℃) and ice temperature(- 0.5 ± 0.5℃) were investigated. The results showed that low temperature and ice temperature effectively maintained the quality of color and texture of cherry tomatoes and significantly reduced the loss of TSS,Vitamin C of cherry tomatoes.It also inhibited the increasing of rotting rate,weight loss rate and the acidity of cherry tomatoes,however,the chilling injury phenomenon appeared after unfreezing 15 minutes for the cherry tomatoes stored in the ice temperature and then it completely lost the value of commodity.On the contrary,room temperature and variable temperature caused a large amount of loss of nutrients and the continuous declination of hardness.Therefore,cherry tomatoes kept best quality in low temperature.