Abstract: This study investigated that the effects of 1 mmol/L oxalic acid(OA),1 mmol/L salicylic acid(SA),1 mmol/L methyl jasmonate(MeJA),30 mmol/L β-aminobutyric acid(BABA)and 30 mmol/L γ-aminobutyric acid(GABA)combined with hydrocooling water(0 ℃)on physiological disorders,quality attributes and related biochemical compounds of sweet cherry during cold storage. Results showed that,after 4 weeks of storage,all treatments retarded decay,stem browning,and surface pitting,reduced the accumulation of malondialdehyde(MDA),and increased antioxidant capacity compared to the control fruit. As the effects on fruit quality,OA and MeJA treatments increased fruit firmness in storage compared with the control fruit. Except SA induced the decrease of fruit diameter,MeJA,BABA,and GABA treatments maintained the stable fruit diameter. OA,BABA,and GABA treatments delayed the loss in soluble solids content(SSC). After 2 weeks of storage,OA,SA,MeJA,BABA,and GABA treatments maintained higher titratable acidity(TA). Overall,according to the results of five secondary metabolites,1 mmol/L OA combined with hydrocooling water showed the most effective postharvest technology of sweet cherry during fruit cleaning and disinfection processes.