Cherry tomatoes are categorized as high value agricultural product. However, the short ripening period accompanied by declining quality due to ongoing respiration and poor postharvest handling became a constraint to the marketability. Therefore, it's necessary to select a treatment that can maintain quality bydelaying ripening. High electrostatic field (HEF) pretreatment, a non-chemical and low energy techniques, was known to be a viable method to delay fruit ripening. The present study aimed to evaluate the effect of field strength and exposure time of HEF pretreatment on postharvest quality of cherry tomatoes duringstorage. The fruits were treated by HEF of 1, 2, or 3 kV/cm in strength for 1 or 2 hours in a parallel plate electrode system. Then, all fruits were stored at 13oC, 85-90% RH for up to 21 days and regularly measured for respiration rate and quality. The results showed that HEF was able to reduce fruit weight loss 1.2-1.9 times and the effect increases with increasing field strength. Fruit softening percentage also became lower when the field strength and exposure time increased. Climacteric peak successfully postponed for 3 days in all HEF pretreatment, which the greatest emphasis of respiration rate was in 2 kV/cm for 2 hours pretreatment. HEF pretreatment capable of maintaining high level fruit total soluble solids (TSS), despite the field strengh and exposure time had no significant effect.