Cherry is the earliest listed fruit in deciduous fruit trees and has a high market price. However, because the cherry fruit is thin, juicy, and has a high moisture content, it can only be stored for 3 to 5 days at room temperature, so the market supply period is very short. Therefore, a good storage and preservation of cherries is of great significance for improving the economic benefits of cherry cultivation. Fresh-keeping storage of cherries should pay attention to the following aspects: 1. Selection of resistant species: Chinese cherries are mostly mature in mid-May, with small fruits, soft flesh, and lots of juice, which are extremely resistant to storage and transportation. 90% sour cherry is used for processing. Only sweet cherry has a great significance for storage and preservation. Early maturing varieties mature from late May to early June, the fruit development period is short, the peel is thin, the meat density is poor, and it is not resistant to storage, but can only be cold-processed for short-term storage; the late-maturing variety matures in mid-late June, and the pulp is dense, and its adaptability to low temperature is better. Strong. Therefore, the storage of fresh varieties should be selected from late June to early July. Such as Naon, Bin Ku, late yellow, late red, autumn chicken heart, Schmidt, Tian Xiang Jin, sweet and so on. For the newly introduced varieties, it is advisable to do a storage test first, and it should not be blindly used for storage. 2. Harvesting of cherries: Fruits for export and storage should be harvested at the ripening of 1989. The criteria for determining the harvesting period should be comprehensively considered from the days after the full bloom, the degree of peel coloring, the taste and use. In addition, because the cherries differ in fruiting in the morning and in the evening due to fruiting, their maturation is inconsistent and they must be harvested in batches. The cherries used for storage should be handled with picking handles. During harvesting and handling, they should be handled gently and gently without touching the fruits. After harvesting, the primaries were taken first to eliminate fruit cracking, rotten fruit, malformed (conjoined) fruit, stabbed fruit, and stagnant fruit. After selection, it shall be packed in a grate wood crate or plastic crate, and be lined with bedding to prevent crushing during transportation. 3. Preservation and preservation of cherries: During storage, cherries are susceptible to brown rot, grey mold, and soft rot (caused by Rhizopus). In order to prevent the occurrence of diseases, sec-butylamine fumigant can be used to sterilize. 0.1--0.2g per kilogram of cherry fruit can also be placed in the preservation bag. When conditions are available, 0.1% thiabendazole, 0.5% sodium o-phenylate, and 0.5% vitamin dip can also be used to inhibit browning and rot disease. 4. Commonly used preservation methods: The main methods for storing cherries are ice storage, cold storage, modified atmosphere storage and decompression storage. Although these methods can extend the preservation period of cherries to some extent, they still have limitations in practical applications. For example, ice storage requires a large amount of ice to maintain low temperatures, which is more convenient in the northeast, and it is time-consuming and time-consuming to use this method in Shandong, Hebei and other places. Large-scale cold storage or large-scale air-conditioned storage, energy consumption, slow cooling, the risk is greater. Therefore, the storage of cherries should use a small automated cold storage and air conditioning library. The TZFGZ series automatic cold storage and FACA series flexible air conditioning storage developed by the Shandong Institute of Fruit Research are preferred. The optimum temperature for storing cherries is 00.5°C. The stored cherries should be stored in the warehouse immediately after picking, and the time from post-harvest to cold storage should be shortened as much as possible. If it is packaged, transported and stored without precooling after picking, the temperature and temperature of the storage environment will increase due to the heat of the field, the humidity will increase, and the respiration of cherry will continue to be strong, resulting in heat accumulation and rotten fruit. The water content of the cherry fruit is 80% - 90%. To prevent shrinkage and shrinkage of the peel cells, it can be packed in polyethylene or PVC pouches with a thickness of 0.02--0.05mm. The capacity of each bag is 1--2kg, and the maximum is not more than 5kg. On the one hand, it reduces the loss of fruit, and on the other hand, it plays a role in gas regulation. The cherry fruit response to external ethylene is weak, and the requirements for oxygen and carbon dioxide are not strict. Oxygen concentration suitable for storage of cherries is 3% - 10%, carbon dioxide is 10% - 15%. 10 t (tons) and 20 t (tons) of flexible air-conditioning (FACA) are convenient for gas regulation and easy to carry out, and there are more observation sampling ports, which can provide insight into the changes of fruits in the library and are most suitable for storage of cherries. China Agricultural Network Editor