Abstract: ‘Van’and ‘Hongdeng’cherry fruits were used as test materials,the effects of high concentration carbon dioxide（CO₂）treatment on the quality of different cultivars during storage were studied,in order to provide reference for the application of high concentration CO₂ treatment in cherry fruit storage and preservation.The results showed that 10% high concentration CO₂ treatment could effectively reduce the rotting rate,peduncle and pulp browning rate,MDA content and pH in both the two cultivars cherry fruits.The color change and decrease of titratable acid content could also been inhibited.The treatment could also increase the total phenols levels and decrease the anthocyanin content,the activity of polyphenol oxidase（PPO）and peroxidase（POD）in both the two cultivars cherry fruits.The treatment could retard the decrease of firmness in ‘Hongdeng’fruit but not in‘Van’fruit;meanwhile,the treatment could maintain the soluble solid content（SSC）in ‘Van’fruit but not in ‘Hongdeng’.The decrease of vitamin C content could be retarded by the treatment in‘Hongdeng’fruit but not in ‘Van’.In total,10% high concentration CO₂ treatment could maintain the quality of cherry fruit and delay the senescence.