Cherry is one of the good fruits with high economic value, both raw food and processing. When the fruit matures, summer comes, the temperature rises quickly, the maturity period is short, and the collection period is relatively concentrated. To extend the supply period of cherries and achieve a virtuous circle of cherry production, sales, and consumer markets, the storage and preservation technology of cherries is particularly important. (I) Variety and harvesting 1. The storability of varieties of cherries varies depending on the variety. Generally, early-maturing and mid-maturing varieties are not resistant to storage; late-maturing varieties have strong storability; varieties with strong disease resistance have strong storability; varieties with weak disease resistance are not resistant to storage; varieties with low-temperature-resistance have strong storage properties. 2. Harvesting of harvested fruit should be selected when it is ripe at 89. When picking, it is necessary to minimize the mechanical damage, and take care when handling. (II) Pharmaceutical treatment and packaging 1. The cherries prepared for chemical treatment are used to store 1.5%-2% concentration of calcium nitrate or calcium chloride solution during the period of bud emergence, young fruiting, and fruit harvesting. Or soak for 2 minutes with 2% calcium chloride solution after harvesting. In addition, the anti-corrosion and film preservatives produced by Peking University Green Science and Technology Co., Ltd. are used for coating. After coating, it has the function of inhibiting fruit respiration, maintaining nutrients, and inhibiting the occurrence of various post-harvest diseases such as gray mold, anthrax, and black spot. 2. The packaging is free from injury, pests and diseases, and evenly sized fruit. After being treated with medicaments, it is shaded, pre-chilled and bagged at a rate of about 1.5 kg per bag, and is also supplied with a packing box. The packaging bags can be used in the BFM fruit and vegetable MAP storage bags produced by Beijing University of Science and Technology. It is better to use this bag for storage and storage. (C) Storage and preservation methods 1. The suitable temperature for cold storage of chilled cherries is -1 to 1°C and the relative humidity is 90% to 95%. Under this condition, the storage period can reach 30 to 40 days. The cherries are pre-cooled before storage, packaged for postharvest handling, and finally stored in storage. The faster the precooling cooling rate is, the better the storage effect is. Before the storage, the storage temperature can be reduced to even lower, and after entering the storage, the fruit temperature is rapidly reduced to below 2°C, and constant low temperature and high humidity conditions must be guaranteed. 2. Atmosphere storage cherry can tolerate higher concentrations of carbon dioxide. The indications for controlled atmosphere storage are: temperature 0°C, carbon dioxide 20%-25%, oxygen 3%-5%, relative humidity 90%-95%. At present, large-scale air-conditioned storage is less used, and most of them use MA-based air-conditioning storage methods. 3. Stored at reduced pressure and stored under reduced pressure can keep the color of the fruit bright, and the fruit stems remain green and blue. Compared with atmospheric storage, the fruit decay rate is low, the storage period is long, the hardness and flavor of the fruit, and the nutrient loss are very small. 0°C, pressure control 400 mmHg, ventilation once every 4 hours, can be stored for 50-70 days. In short, what kind of storage and preservation methods should be adopted in the absence of any attention should be paid to: (1) Varieties should be selected as durable goods. (2) timely harvest, no injury, no corrosion. (3) Pre-cooling in time, proper chemical treatment, and suitable packaging. (4) Carbon dioxide concentration should not exceed 30% when stored with gas. (5) Guaranteed suitable temperature and humidity.