In order to delay the deterioration of strawberry quality during storage, the work aims to study the fresh-keeping effects of two kinds of graphene packaging materials on strawberry. The color, hardness, decay rate, weight loss rate, soluble sugar content and total acid mass fraction of strawberries were analyzed after 0, 3, 6, 9 and 12 days of storage with graphene 5C, graphene 1B, PE and PVC, respectively. The effect of two kinds of graphene materials on the quality of strawberries during storage was discussed. With the extension of storage time, the decay rate of strawberries in graphene 5C and graphene 1B packaging was lower than that in PE and PVC packaging. After 12 days of storage, a small amount of mycelia appeared on the surface of strawberries packed with graphene 1B, and a large amount of mycelia appeared on the surface of strawberries packed with other 3 kinds of strawberries after 9 days of storage. The weight loss of strawberries packed with graphene 5C, graphene 1B, PE and PVC was reduced by 0.38%, 0.29%, 1.10% and 1.14%, respectively, compared with that during 0 d. The content of malondialdehyde in graphene 1B group was the lowest (1.31 μmol/g). During storage, there was no significant difference in color and total acid content of strawberries in 4 groups. Graphene 1B packaging material has better effects on bacteriostasis, color preservation and weight loss reduction, which is conducive to extending the storage period of strawberries.