Abstract: “shamidou ” cherry were investigated to reveal the effect of cold acclimation combined with ice-temperature storage on the quality changes,and the most effective process of cold acclimation were explored by analyzing physical and chemical indexes and nutrition components during storage.There were three experimental treatments: direct ice- temperature storage,one step cold acclimation and gradual cold acclimation. The results showed that: Compared with direct ice- temperature storage,cold acclimation could significantly reduce the decay rate of cherry,maintain higher stem fresh and also reduce the wastage of VC,maintain higher content of soluble solids and inhibit the increase of MDA content. Cold acclimation could improve the activity of catalase( CAT) and peroxidase( POD) and maintained the activity of lipoxygenase( LOX) at a lower level. Moreover,the gradual approach of cold acclimation( B-2) could achieve better preservation effect on the quality of cherry during ice-temperature storage.On the 70 th day of storage,the decay rate of B-2 was controlled effectively in 12.22%,and the control group decay rate had reached 22.22%,which was 1.82 times of B-2 with significant difference( p < 0.01).