Low-voltage electrostatic field technology is a technique that can prolong the shelf life of fruits and vegetables. To explore its impact on the postharvest quality of fruits and vegetables, the effects of low-voltage electrostatic field (200mV and 300mV) treatment on the quality, reactive oxygen metabolism and mitochondrial redox metabolism of cherry tomatoes during storage at (4±1)℃ were investigated using cherry tomatoes as materials. The results showed that compared with the control group, the low-voltage electrostatic field treatment reduced the respiration rate, delayed the increase of weight loss rate and the decrease of soluble solids and acidity, and maintained the hardness of cherry tomatoes. At the same time, the low-voltage electrostatic field treatment significantly increased the activities of peroxidase, catalase, and superoxide dismutase as well as the content of ascorbic acid in cherry tomatoes during storage (P<0.05), and in turn inhibited the production and accumulation of reactive oxygen species, such as hydrogen peroxide and superoxide radical. Further analysis revealed that low-voltage electrostatic field treatment also inhibited the decrease of mitochondrial cytochrome c/a and increased nitric oxide content in cherry tomatoes to maintain the mitochondrial redox state. Meanwhile, it increased mitochondrial NAD⁺ content and decreased NADH content, increased the NAD⁺/NADH ratio, and kept the mitochondrial redox potential at a high level. Low-voltage electrostatic field treatment could inhibit the generation of reactive oxygen species and maintain the balance of mitochondrial redox state in cherry tomatoes, thus maintaining their storage quality.