Effects of ultrasound combined with calcium impregnation on physico-chemical properties and lycopene of cherry tomatoes during storage were studied,and the mechanisms were further elucidated. The handness, color, and lycopene content of cherry tomatoes were determined by texture analyzer,color difference meter and HPLC. Meanwhile, the structure of lycopene was also investigated by nuclear magnetic resonance(NMR). The results showed that ultrasound combined with calcium impregnation treatment could enhance the permeation of Ca²⁺ into the tissue of cherry tomatoes, which effectively delayed the decline of hardness,inhibited the increment of browning index, weight loss ratio and decay rate, and maintained titratable acid content, and vitamin C content of cherry tomatoes during storage. Compared to control, ultrasound combined with calcium impregnation treatment had no obvious influence on the all-trans lycopene contents. According to results from NMR, ultrasound combined with calcium impregnation treatment inhibited the oxidation of all-trans lycopene, 5-cis-lycopene and 9-cis-lycopene during storage and maintained theirs structural integrity. Ultrasound combined with calcium impregnation technology could effectively maintain the quality of cherry tomatoes. The results provided a theoretical basis for the application of ultrasound combined with calcium impregnation technology in fruit and vegetable preservation.