Technical Abstract: The objective of this study was to evaluate the use of an ethanol vapor release pad and a saprophytic yeast (Cryptococcus infirmo-miniatum) to reduce decay and maintain postharvest quality of intact or fresh-cut sweet cherries (Prunus avium L.) cv. Lapins and Bing. Intact or fresh-cut fruit were packed in perforated clamshells and stored at 1, 10 or 20 °C for up to 21, 14 and 8 days, respectively. For ethanol treatment, a pad with timed-release ethanol was glued inside the clamshells. Ethanol treatment caused accumulation of ethanol in the packaging headspace and in the fruit, but little ethanol was detected in the untreated control fruit. Nonetheless, a sensory taste panel did not perceive any flavor difference from the ethanol treatment. The ethanol treatment retarded softening, darkening, and acid decrease in fruit as well as discoloration of the stems, and extended shelf-life of intact cherries. Ethanol reduced brown rot (Monilinia fructicola) in fresh-cut cherries stored at 20 °C, but not at 1 and 10 °C. A pre-packaging dip in C. infirmo-miniatus completely controlled brown rot in inoculated fresh-cut cherries stored at 1 °C, and in naturally infected cherries at 20 °C.