Abstract:The quality of nutritious cherry tomato is affected by a variety of factors during postharvest storage.Therefore，it is urgent to find a safe and effective fresh-keeping measure to improve the quality of postharvest fruits and prolong the shelf life.The quality of the cherry tomato samples stored with the fermentation supernatant of Bacillus velezensis A4 was studied based on comprehensive evaluation，sensory properties，flavor，and nutrients.The results showed that B.velezensis A4 fermentation supernatant significantly reduced the decay rate and weight loss rate of cherry tomato.On day 12 of storage，the decay rate of the fermentation supernatant group（6.38%）was significantly lower than that of the control group（27.97%），and the weight loss rate showed the same trend.Meanwhile，the fermentation supernatant can maintain fruit hardness，brittleness，and compactness and delay the loss of titrable acid，soluble solids，flavonoids，lycopene，and phenols.Moreover，the fermentation supernatant improved the activities of three antioxidant enzymes:superoxide dismutase（SOD），peroxidase（POD），and phenylalanine ammonia lyase（PAL）and inhibited the accumulation of malondialdehyde（MDA），thereby improving the storage quality of cherry tomato.