"Shamidou"cherry was used to test physiology and quality of cherry during shelf life after ice-temperature preserved for 30 d. Physicochemical indexes and nutritional components of cherry every 2 days during shelf life were tested. Results showed that: compared with control group,the gradually warming could effectively reduce the cherry decay rate,maintain higher stem fresh index,total soluble solid content and firmness,delay the decreased of Vc content and inhibit the increasing of malondialdehyde content. Gradually warming could improve the activities of catalase and peroxidase; the activity of lipoxygenase was also maintained at a lower level. Moreover,the test of Y2 could achieve better preservation effect on the quality of cherry during shelf life. On the 6th day of shelf life,the decay rate of cherry of Y2 was controlled effectively in 22. 22%,while the decay rate had reached 38. 89% in the control group,which was 1. 75 times of Y2,the difference was significant. The experiment result showed that controlling the way of defrosting had practical significance for improving the shelf quality of cherry after ice-temperature preservation.