The result indicated that synergetic effect of the two ways can inhibit the respiratory action and transpiration of strawberry clearly,inhibited the rotting strawberry and extended the storage time.

• 结果表明:2种处理技术协同作用,能有效抑制草莓的呼吸作用和水分的蒸腾作用,从而抑制了草莓的腐烂,延长了贮藏期。