In order to maintain storage quality of strawberry after harvest, a green and efficient storage method was sought．

Strawberries were stored using a low-voltage electrostatic field combined with chitosan coating（LVEFCS treatment）treatment method．Storage effect was compared with that of a single low-voltage electrostatic field（LVEF treatment）and chitosan coating（CS treatment）treatment method．Normal temperature storage（20 °C）was set as blank control（CK treatment）, and changes in strawberry storage quality were measured．Results showed that weight loss rate and decay rate of strawberries treated with LVEFCS and LVEF were significantly lower than those treated with CS and CK after 3 d storage, and weight loss rate and decay rate of strawberries treated with LVEF were significantly lower than those treated with other treatments after 4 d storage．Three treatments could delay decrease of contents of soluble solid（TSS）, total acid（TA）and vitamin C（V_C）in strawberry, and three treatments had similar effects on TSS retention．LVEFCS and LVEF treatments had significantly better effects on TA and V_C retention than CS and CK treatment．Content of malondialdehyde（MDA）in strawberries treated with LVEFCS and LVEF was significantly lower than that in CS and CK treatment after 4 d storage．It could be seen that preservation effect of LVEFCS and LVEF treatment was better than that of CS and CK treatment, and storage quality of strawberries could be better maintained by low-voltage electrostatic field treatment．This study could provide reference for research and application of strawberry preservation．