Abstract: Abstract: Quality of strawberry fruits coating with pyrolin of different concentration and storied at ambient (25℃) and cold temperature (4℃) respectively were investigated. The results showed that the treatment of coating with pyrolin can markedly reduce the ratio of the losing weight, the loss of flesh firmness and the loss of titratable acid content of strawberry compared to control, and the shelf life were prolonged. The fruits of strewberry coating with 0.313mg/ml pyrolin has the most effective preservation.