The effect of hot air treatment on strawberry preservation was studied. The strawberries was storied at 2 ℃ after treated in different temperatures(30, 40, 50 ℃)with different times(15, 30, 45 min)and were packaged. The results showed that the hot air treatment combined with storage at low temperature has certain preservation effect; the weight loss rate of strawberry can be effectively reduced in the 50 ℃hot air treatment with 30 minutes; the decrease in firmness and decay index of strawberries can be delayed when they were treated in 40 ℃hot air with 30 minutes; the contents of vitamin C of strawberries can be effectively kept in 30 ℃hot air with 15 minutes.