The work aims to study the effect of different precooling temperature on the physiological quality of postharvest sweet cherry and find out the most appropriate precooling temperature, so as to promote the industrial development of sweet cherry. In this experiment, the postharvest sweet cherries were precooled to 15, 12, 9, 6, 3 and 0 ℃ and then rewarmed to room temperature. With the sweet cherries not precooled as the control group, the temperature changes of sweet cherries treated by six methods during the process of precooling and rewarming were compared. The color difference, respiratory intensity, ethylene release, hardness, soluble solids (TSS), flavor, sensory evaluation, contents of total phenols, flavonoids, anthocyanins, vitamin C (Vc), soluble protein, Malondialdehyde (MDA) and superoxide anion production rate (O2−) of the cherries were measured before and after rewarming. Different precooling temperature could better maintain the appearance and flavor of cherry, reduce the respiratory intensity and ethylene release, inhibit the increase of TSS, MDA content and O2− production rate and delay the decrease of hardness, so as to maintain the appearance quality of sweet cherry and make for keeping the content of Vc, soluble protein and anthocyanin in sweet cherry. When the precooling temperature was 0 ℃, the effect was the best and the sensory score was the highest. Precooling can effectively maintain the postharvest quality of sweet cherry and increase the economic value of sweet cherry.