In Japan, consumers eat cherries fresh, but their shelf life is very short. One of the problems during shelf life of fresh cherries is the separation of peduncle from fruit. However, to the best of our knowledge, no scientific information about abscission process on the juncture tissues between peduncle and fruit can be found in literature. In this study, we used cherry cultivar 'Bing', and observed abscission process anatomically and histochemically. These juncture tissues were fixed in FAA (Formalin+acetic acid+alcohol), and embedded in paraffin, cut in 15 µm and stained with toluidine blue-O, ruthenium red, zinc chloride and IKI (iodine + potassium iodide). As a result, the cells of the epidermis were broken down first, and cavities were formed. These cavities gradually spread to the inner side. At this time, in the central parenchymatous region, intercellular cavities were greatly developed. The cell walls were broken down and intercellular cavity developed within the inner wall. Finally, the peduncle was completely separated from the surface cell of the fruit tissue, and abscission occurred. The cell walls of the epidermis of peduncle were stained dark blue with zinc chloride, black with IKI, and pale red with ruthenium red. In this region, the cell walls were constituted of cellulose and starch grains, but not of pectins, so that these cell walls were broken down by pectinases. In contrast, adjacent cells in the intercellular cavities of the central parenchymatous region were not stained red, blue or black. These results indicated that they were broken down by the cell wall degrading enzymes such as cellulase and pectinase. Starch grains were consumed for energy needed for these enzyme activities in parenchymatous region as well as in epidermal region. We suggested that suppression of abscission is crucial to prolong shelf life and could be achieved by storing cherries at low temperature.