The rosemary extract,CaCl2and sodium were mixed with chitosan to prepare the combined coating, and its fresh-keeping effect on strawberry was investigated. The nutrients and sensory quality of the strawberry were determined during the storage,the aging process of the strawberry under the refrigerated condition as well as the effect of different preservations on the storage quality were investigated. The results showed that both chitosan-rosemary extract coating and the chitosan-CaCl2coating significantly( P < 0. 05) retarded the losses of the soluble solid,titiratable acid,Vc and reducing sugar,inhibit the change of cell membrane permeability and the rotten rate and maintain the hardness of the strawberry. Chitosan-sodium sulfite coating maintained the reducing sugar content and delayed the decline of the titratable acid and Vc content of the strawberry. The fresh-keeping effects of 5min dipping in 1. 5% chitosan + 0. 3% rosemary extract solution was the best for strawberry,followed by 5min dipping in 1. 5% chitosan + 2. 0% CaCl2solution.