Abstract: This paper investigated the effects of high voltage electrostatic field（HVEF） treatment on the quality of strawberry during storage. Strawberries were placed in a HVEF refrigerator, then the changes of vitamin C, soluble sugar, titratable acid contents and sensory quality were analyzed during storage for 0～15 days. The results showed that HVEF treatment could effectively delay the increase of titratable acid content and the decrease of soluble sugar and vitamin C contents during storage, and reduce the decay loss of strawberries. After 12 days of storage, the good fruit rate of strawberries in HVEF group was 97.33% and that in CK group was 89.33%. After 15 days of storage, the VC content of strawberries in HVEF group was significantly higher than that in CK group（P＜0.05）. Therefore, the high voltage electrostatic field treatment can effectively restrain the quality deterioration of strawberry and prolong the length for preservation.