The impact of modified atmosphere packaging (MAP) with low oxygen & high carbon dioxide in combination with ozone and an edible film coating on the preservation of strawberry was studied. A combination of 2.5% O2 with 15% CO2 was the optimum gas composition for strawberry MAP, which prolonged the shelf-life of strawberry – compared to storage in the open air – by 4~6 days. When strawberry was pre-treated with a 4.3 mg m–3 ozone water dip and an edible coating prior to packaging, the shelf-life was extended to 8~10 days. The results showed that Nos 1 and 2 treatments (No. 1: polyvinyl alcohol 134 (2%); monostearatacylglycerol (0.5%); phytic acid (0.05%); sorbitol (0.05%); sodium alginate (0.1%); absolute alcohol (8%); No. 2: polyvinyl alcohol 134 (1%); soluble starch (1%); glucose (1%); sucrose (1%); sodium alginate (0.1%); sorbitol (0.05%)) had better effects on strawberry as compared with Nos 3 and 4 treatments, and with C.K (check experiments). The contents of soluble sugar, ascorbic acid, acidity and anthocyanin of Nos 1-4 treatments were obviously superior to C.K. Furthermore, the browning index and the commodity ratio and the permeability of the cell membrane also show the same results.