Abstract: In this experiment, six different treatment methods were executed for Fragaria pentaphylla preservation,the changes of sensory properties, weight loss rates, soluble solid, titratable acids, vitamin C and malondialdehyde contents were determined during the storage process, aiming to investigate the effects of different treatments on storage and fresh-keeping effects of Fragaria pentaphylla employing distilled water treatment group as control.Results showed that the preservation effects of six treatment groups were obviously superior to that of control group, and the treatments of 2% citric acid+3% CaCl₂, 1% chitosan and 2% citric acid+2% vitamin C maintained the best sensory properties of strawberry fruits, furthermore, the treatment of 1% chitosan could also significantly decrease the loss of soluble solids, titratable acids, vitamin C and the generation of malondialdehyde and so on,compared with the above two treatment groups. Taking all the indicators into consideration, the treatment of 1%chitosan showed the best fresh-keeping effects on Fragaria pentaphylla, and the preservation period could be extended to about 6 days, which exhibited certain market application prospect.