Abstract: In order to study the effects of different precooling temperatures on storage qualities of tomatoes,’Jingcai No.8’ tomato was selected as the research object. The fruits in the middle stage of red ripening were precooled at 8,10, 12 and 23 ℃（normal temperature） for 24 hours by cold storage, and then stored at 10 ℃. The indicators of soluble solid, soluble sugar, titratable acid contents, color, hardness, sensory qualities, weight loss rates and decay rates were analyzed for determining the appropriate precooling temperature. The results showed that the optimum precooling temperature for tomatoes was 10 ℃, followed by 12 ℃, which could maintain high contents of soluble solid, soluble sugar and titratable acid during storage, delay the color transformation of peels, the decrease of fruit hardness, and the deterioration of sensory qualities, reduce the weight loss and decay rates. The preservation effects of precooling at 8 ℃ were poor, the contents of soluble solid and soluble sugar during storage were lower, and the rot rates were higher. There was no significant differences between precooling effects at 23 ℃（normal temperature） and direct storage without precooling.