Abstract: In this work,the effects of different alternating magnetic fields（0,796,1 592,2 388 A/m） on the qualities and ice crystal formation states of cherry tomatoes during the freezing process were explored taking cherry tomatoes as the research object,in order to provide appropriate parameters for the storage and quality preservation of cherry tomatoes.The results showed that the application of alternating magnetic fields during the freezing process of cherry tomatoes could significantly change the size and number of ice crystal growth.Compared with the control group,the overall appearance qualities of the experimental group were all improved,and the optimal magnetic field strength range was 1 592～2 388 A/m with the frequency of 50 Hz.