1. Temperature: During strawberry storage, it is necessary to maintain a suitable storage temperature, and the lower the storage temperature, the better. Generally speaking, the storage period of strawberries is 7- 10 days at 0℃, and it is about 1 month near the freezing point (-1.0℃). At the same time, in order to reduce respiratory intensity, the storage temperature should be kept stable.

2. Humidity: Humidity is also an important factor affecting strawberry storage. During strawberry storage, it is necessary to keep high humidity in the storage environment to reduce strawberry wilting due to dehydration; However, with the increase of humidity, fruits are more likely to breed bacterial rot and produce odor, so attention should be paid to sterilization and antisepsis while humidifying. Generally, the relative humidity should be controlled at 90%-95%.

3. Low temperature refrigeration: Low temperature refrigeration is the most basic and effective method in strawberry preservation technology. Low temperature refrigeration includes low temperature storage and quick freezing. Low temperature storage can reduce the infection of pathogenic bacteria, reduce respiratory function, delay aging, and thus prolong the storage period of strawberries. The suitable storage temperature is 0℃ and the relative humidity is 90%-95%.

4. The freezing temperature of strawberries is -0.8℃, and the storage temperature of strawberries is -0.6℃. After treatment, the nutrient composition, weight loss rate and rotten fruit rate changed little, and the shelf life could be extended to about 50 days. The long-term preservation method of strawberries is quick freezing at low temperature. In the process of quick-freezing and fresh-keeping, strawberry fruits are quick-frozen at -40 ~-35℃ and then stored in the cold storage at-65438 08℃.

5. Controlled atmosphere storage: Controlling the concentration of O2 and CO2 in the storage environment can reduce the respiration and other metabolic activities of strawberries, and at the same time inhibit the propagation of fungi and control their decay. The method is to cover the fruit bowl filled with strawberries with polyethylene film bags (with air holes), tie the bag mouth tightly, seal it with gas cylinders and other equipment, and then naturally ventilate or refrigerate it. Open the bag every 7 days or so. If there is no rot and deterioration, seal and continue to refrigerate. This can also keep the original appearance and freshness of the fruit.