The work aims to explore the effect of barrier of different packaging materials on the flesh-keeping. Cherry tomatoes were encased in modified atmosphere packaging (MAP) with PA/PE, EHA/PE and PE films and stored at (23±2) ℃, while the tomatoes without packaging were used for comparison under the same conditions. The gas composition in packaging, sugar content, hardness, vitamin C, and sensory quality of Cherry Tomato were regularly measured during storage. The CO2 content of PE group always remained about 5% and O2 fluctuated range from 6% to 16%，in which cherry tomatoes stored at the low O2 and high CO2 atmosphere, postharvest respiration rate was inhibition, so the shelf life of cherry tomatoes could achieve 24 d. The CO2 produced by cherry tomatoes breathe and O2 in the air couldn’t permeate the PA/PE film or EHA/PE film, in which O2 decreased to 0 on the third day and CO2 increase to 30% on the sixth day. The high CO2 caused cherry tomatoes to spoil more rapidly, while its respiratory intensity and water loss were uncontrolled, thus all the shelf life only lasted for 18 d. In conclusion, suitable gas barrier material packing cherry tomatoes will significantly extend the shelf life.