Cherry tomatoes were coated with an edible film made from a mixture of alginate and lysozyme.The effects of different concentrations of alginate solution on preservation and fresh-keeping of cherry tomatoes were compared by determining their sensory quality,rot index,weight loss,hardness,respiration rate,Vc content,soluble solids content and SOD activity during the storage.The results showed that: of the four treatments,1% alginate and 0.1% lysozyme treatment had the best effect.After 25 days stored at 4 ℃,the sensory evaluation and weight loss rate was better than other groups;Vc content was 26.4mg/100g;soluble solids content was up to 10.9%;respiration was significantly lower than that of other treatment of cherry tomatoes.