The objective of the study was to clarify the quality changes of strawberry stored in modified atmosphere box (MAB) combined with high carbon dioxide (CO2). Effects of MAB filled with around 5%, 10%, 15% or 20% CO2 on the qualities of harvested strawberry (Fragaria×ananassa Duch., cv. Shuxiang) were studied during storage. The results showed that the fruit stored in MAB filled with 5% or 10% CO2 had better sensory qualities than those of the control and other treatments. MAB combined with 5% or 10% CO2 inhibited the decay incidence of strawberry, maintained higher firmness, and delayed the decrease of VC, total phenol and increase of anthocyanin. The maximum storage time of strawberry stored in MAB filled with 5% or 10% CO2 was more than 16 d. However, MAB filled with 15% or 20% CO2 decreased the fruit firmness and had no inhibitory effect on the decay incidence of strawberry. In conclusion, MAB combined with 5%~10% CO2 could be used as an effective method to preserve ‘Shuxiang’ strawberry.