Cherry tomatoes were stored under different levels of pressure(101.3 kPa,80 kPa,50 kPa,20 kPa).A series of parameters of cherry tomatoes were measured at intervals of 4d to evaluate the preservation effect by hypobaric treatment.Results showed that hypobaric treatment could reduce the weight loss rate,respiratory intensity of cherry tomatoes,maintain Vc content,titration acidity,soluble solid content and protopectin content,restrain the rising of cytoplasm membrane permeability and anthocyanin content in some extent,and hold the better storage quality.Cherry tomatoes treated with 50 kPa preserved the best quality during storage.