The work aims to explore the effects of oxalic acid, salicylic acid and methyl jasmonate on the quality and antioxidant properties of sweet cherry. Sweet cherry was soaked with 5 mmol/L oxalic acid, 1 mmol/L salicylic acid and 0.15 mmol/L methyl jasmonate for 10 min. The color, hardness, respiratory intensity, total phenol content, flavonoid content, glutathione content and antioxidant related enzyme activity of the fruit were measured during storage. The results showed that oxalic acid could effectively maintain the fruit hardness at the end of storage, salicylic acid could inhibit the respiratory intensity to the greatest extent, and methyl jasmonate had the best effect on maintaining the fruit brightness. At the same time, the three treatments can effectively maintain the contents of total phenols, flavonoids and glutathione content, and regulate the antioxidant related enzyme activities. The treatment of oxalic acid, salicylic acid and methyl jasmonate can effectively maintain the antioxidant capacity of sweet cherry during storage, slow down fruit aging and prolong its shelf life.