The work aims to study the effect of perforation in starch-based composite film on cherry preservation during storage period. Fresh “Meizao” cherries were selected as experimental materials, and then put into hard polypropylene plastic box sealed with starch-based composite films. One of the experimental groups was non-perforated, while other experimental groups were respectively perforated in order to obtain 5, 10, 15 and 30 holes during storage. The effect of such non-perforation and perforation on the main quality indicators for cherries under cold storage was studied. As a result, there was no significant difference in the quality of cherries with the non-perforated and micro-perforated packages during 20 days (p>0.05) for cherry fruit preservation. The 10 holes and 15 holes of the packages could significantly reduce the rate of decay of the cherry fruit (p<0.05) after storage for 20 days, lower than other micro-perforated packages. The decline of the good fruit rate, total soluble solid content, Vc content, firmness and other indicators was delayed remarkably when cherries were preserved by micro-perforated package with 10 holes (p<0.05) after storage for 40 days. For the preservation quality during the storage, the cherry fruit packaged with starch-based composite films in 10 holes or 15 holes without any other preservation measures enabled the storage period of cherries to be extended to over 60 days and the highest good fruit rate to be 85.9% under the conditions of (0±0.5) ℃ and relative humidity of 90%~93%.