We used Lilium pumilum bulbs and cherry tomato (Lycopersicon esculentum var. cerasiforme) as the experimental materials to analyze the effects of L. pumilum bulb extracts in different concentrations (0~1.0 g/L, without any treatment for the control group) on fruit sensory quality, nutritional quality and superoxide dismutase (SOD) activity during storage at low temperature (5 ℃) and room temperature (20 ℃). A colorimetric method combined with a turbidimetric method was employed to determine the contents of active ingredients in the L. pumilum bulb extracts and the antioxidant capacity as well as antibacterial activity, and to investigate the preservation effects of the L. pumilum bulb extracts on cherry tomato. Results revealed as follows: (1) with 0-1.0 g/L L. pumilum bulb extracts soaking cherry tomato, then cherry tomatoes were stored at 5 ℃ for 21 d and at 20 ℃ for 35 d, respectively, and accordingly under such circumstances the storage periods were 3~6 d and 7~14 d, respectively, longer than that of the control group. (2) The L. pumilum bulb extracts both in the appropriate concentration (0.4~0.8 g/L) at 5 ℃ and in various concentrations at 20 ℃ inhibited the decrease in cherry tomato firmness effectively, delayed the increase in mass loss rate and chroma, and additionally both at 20 ℃ and at 5 ℃, the effects of 0.8 g/L were the best. At the end of storage, mass loss rate and chroma at 20 ℃ (5 ℃) storage temperatures were significantly lower than those of the control by 70.27% (58.82%) and 93.44% (89.33%), while the firmness at both storage temperatures was significantly increased by 81.11% (69.78%). (3) Both the L. pumilum bulb extracts in the appropriate concentration at 5 ℃ and those in various concentrations at 20 ℃ significantly delayed the consumption of vitamin C (Vc) and total acid (TA) in cherry tomato, and the increase in soluble solids (TSS) content, while at 20 ℃ and at 5 ℃, the effects of 0.8 g/L were the best. At the end of storage, the contents of TA and Vc in cherry tomato stored at 20 ℃ (5 ℃) were significantly higher than that of the control by 65.59% (65.06%) and 70.87% (53.44%), while the content of TSS was significantly reduced by 93.49% (84.62%). (4) The L. pumilum bulb extracts in the appropriate concentration at 5 ℃ and those in various concentrations at 20 ℃ effectively delayed the decrease of SOD activity, while at 20 ℃ and at 5 ℃, the effects of 0.8 g/L were the best. At the end of storage, the SOD activity in cherry tomato at 20 ℃ (5 ℃) were significantly increased by 66.42% and 70.80%, respectively in relation to that of the control. (5) The 0.8 g/L lily bulb extracts were rich in polysaccharides, flavonoids, flavanols, saponins, total phenols, alkaloids and other active ingredients (0.34~2.41 mg/g), which had the scavenging capacity up to 7.10 μmol/g and 1.06 μmol/g for DPPH and copper ion, respectively, and the significant inhibitory effect on the growth of Penicillium on tomato. The number of Penicillium was effectively lower than that of the control by 74.44%~79.76%. The present study demonstrated that the extracts of L. pumilum bulbs were rich in polysaccharides, saponins, polyphenols and other active ingredients, which had efficient antioxidant and antibacterial activities. Also, the appropriate concentration of L. pumilum bulb extracts could effectively reduce the mass loss rate of cherry tomato, maintain the firmness and chroma of cherry tomato, preserve the nutritional components such as vitamin C, total acid and soluble solids, and prolong storage time evidently, and exhibit good freshness preservation effects, with the concentration of L. pumilum bulb extracts at 0.8 g/L having the best freshkeeping effect.