Precooling process and modified atmosphere packaging, have a significant effect on maintaining quality and increasing the shelf life of sweet cherry. In this study the effect of precooling methods, type of packaging and storage time were studied on the quality properties of sweet cherry. The precooling methods was the forced air cooling (FAC), hydrocooling (HC) and no cooling (NC). The type of packaging was the commercial package (CP) and modified atmosphere packaging (MAP). Fruit was stored at 3 ˚C for 20 days and fruit quality was measured at the harvesting day, and days 4, 8, 12, 16 and 20. The quality properties were the mass loss, decay, stem browning and TSS. In addition, fruit were stored for 6 days at ambient temperature (28 ˚C) after storing at cold storage. For example, fruit which exited from cold storage after 4 days, were stored at laboratory (at 28 ˚C) for other 6 days. The results indicated the lowest mass loss by the value of 0.24 % was observed in the fruit cooled by FAC method and then packed as MAP (FAC+MAP). The stem browning in the fruit packed as MAP by the value of 7.64 % was lower than those packed in the CP (11.57 %). Firmness and TSS was better preserved in the fruit which cooled. At all treatment, no decay was observed during the cold storage of fruit. In addition, the storage of all fruit at the ambient temperature showed that the lowest mass loss of fruit (2.04 %) and stem browning (43.90 %) was obtained in the fruit treated by the FAC+MAP and no decay was observed in the fruit up to 4 days. Therefore, precooling of sweet cherry by the FAC and following packing as MAP was the best method to storage the fruit.