This study aimed to evaluate the effect of dipping Cherry tomato fruits on ozonated water , citric acid,  acetic acid ,sodium bicarbonate, distilled water and control as postharvest treatments on  the removing of Emamectin benzoate as well as to evaluate the effect of these treatments on  some visual and chemical qualities and storage ability at 10 C and 95% RH. The results indicated that all postharvest treatments removed the remaining of pesticide with different percentages without affecting the fruit quality postharvest. Also, the ozonated water (20 Minutes) was found the most effective treatment for removing emamectin benzoate and maintaining fruit quality, it would reduce weight loss percentage and gave fruits without decay and maintaining fruit firmness, TSS, total sugars content, ascorbic acid content, titratable acidity and lycopene content. Additionally, lower peroxidase activity, with excellent appearance until 20 days when fruits stored at 10C and 95 % RH as compared with the other treatments and untreated control.