Abstract: With the goal of evaluating the effect of different treat methods of natamycin on strawberry storability, we dipped or sprayed strawberry with 20 mg/L natamycin solution before storage. The results showed that compared with CK, all of the natamycin treatments effectively controlled the mold population, inhibited respiration rate and fruit rot, slowed down the chlorophyll degradation and increased the anthocyanin concentration. Moreover, The optimum effect of preservation of straw-berry appeared to be the treatments of dipping for 5 min and spray, with which the fruit rot was controlled effectively.

Key words: strawberry, natamycin, preservation, index of physiology and pathology