The effect of l-methylcyclopropene, calcium chloride, phytic acid and modification atmospheric packaging at low temperature on strawberries properties was studied. The strawberries was treated with l-methyl-cyclopropene (1 μL/L for 6 h, 12 h, and 24 h), calcium chloride (0.5%, 1%, and l. 5%), phytic acid (0. 05 % , 0. 1 % , and 0. 15 %) , and modification atmospheric packaging (9 %一10%CO2+ 8%～ 10 % O2 ) , and storied at 2℃. The results showed that the combined treatments inhabited ethyiene production and weight lose, delayed the decrease in fruit firmness and contents of vitamin C. Among these treatments, l-methylcyclopropene ( 1 μL/L for 12 h) , calcium chloride (1 % ) , phytic acid (0. 1 % ) and modification atmospheric packaging is more effective on fresh-keeping of strawberries.