The aim of this work was to clarify the quality loss of sweet cherry during storage at different temperatures after transportation. The changes in storage quality of sweet cherry (Prunus avium L. cv. Regina) after transportation at room temperature were studied during storage at 25 ℃, 5 ℃ or 0 ℃. The results showed that the decay incidence of sweet cherry stored at 25℃, 5℃ or 0℃ was kept below 5% on 5 d, 15 d and 35 d, respectively. Sweet cherry stored at 0 ℃ or 5 ℃ could keep higher pulling force of peduncle than that stored at 25 ℃. Sweet cherry stored at 0 ℃ kept higher fruit firmness, soluble solids and titratable acid content, delayed the decrease of VC and accumulation of anthocyanin. In conclusion, the storage time of sweet cherry at 25 ℃ or 5 ℃ was 5 d or 15 d, respectively, and the sweet cherry fruit stored at 0 ℃ still had good sensory quality after 35 d of storage.