Abstract: The pretreatment of hot-treatment and calcium-dipping was carried on strawberry at half-red stage under packaging and no-packaging storage. The results showed that dipping in 45 ℃,1% CaCl₂ solution for 20 min and then packaged with 30μm PE film could increase the flesh calcium contents, hold higher protopectin content and firmness, inhibit formation of anthocyanin, and effectively delay ripening and senescence, thus attain the best preservation effect.

Key words: strawberry, hot-treatment, calcium-dipping, packaging