The consumption of strawberries is preferable because of its nutritional value and special flavor. The ripe strawberry has an extremely short postharvest life because it is highly susceptible to mechanical injury, microbiological decay, and physiological deterioration. On the other hand, the strawberry is non-climacteric and will not ripen after harvest, therefore it has to be picked when fully ripened for the best eating quality. Current methods used for preventing undesirable changes of fruit attributes during storage have a detrimental effect on nutritional properties. Therefore, it’s necessary to find appropriate methods to extend the shelf life and maintain the quality of the strawberry. The investigations of ultrasound and slightly acidic electrolyzed water (SAEW) used in postharvest fruits and vegetables have gained much attention in recent years. Ultrasound is one of the newest nonthermal methods to extend the shelf life of fruits during storage. Slightly acidic electrolyzed water (SAEW) is regarded as a novel and promising alternative method of disinfection in fresh products. It is hoped that ultrasound and SAEW could play a role in the preservation of the strawberry. This study was performed to investigate the effect of ultrasound and SAEW on the quality of an immature strawberry. The impact of SAEW and ultrasound, separately or in combination, on total aerobic bacteria and yeast and mold was studied. Quality attributes including firmness, total soluble solids (TSS), total titratable acidity (TA), vitamin C (VC), and anthocyanin content were also investigated. Results showed that ultrasound and SAEW alone or combined significantly removed about 0.52, 1.07, 1.29 lg CFU/g for total aerobic bacteria and 0.30, 0.93, 1.18 lg CFU/g for yeast and mold, respectively. And the treated samples also maintained relatively low microbial loads during storage. It was observed that the three treatments changed the respiratory characteristic of strawberries and a respiratory peak appeared during storage. The TSS, TA, VC, and anthocyanin content appeared to be 10.93, 0.52%, 65.7 mg/100g, and 3.20 mg/100g immediately after harvest. In 14 storage days, anthocyanin content was gradually increased as 4.16 mg/100g, while TSS, TA, and VC content changed little for the control group. All the treatments increased the content of TSS, VC, and anthocyanin during storage. The TSS, VC, and anthocyanin levels in fruit treated by ultrasound and SAEW were 7.72%, 10.53%, and 19.28%higher, respectively, than that in the control fruit after 14 days of cold storage. It was also found that ultrasound inhibited the decrease of firmness, while SAEW had no impact on the firmness of strawberries. Overall, it was found that ultrasound and SAEW treatment could promote strawberry after-ripening during storage. Results showed that both ultrasound and SAEW have the potential to ensure the microbial safety and improve the quality of an immature strawberry during storage.% 为了进一步发展草莓贮运保鲜技术，以商熟期的草莓为原料，研究了超声波、弱酸性电位水（slightly acidic electrolyzed water，SAEW）处理对其表面微生物数目和相关品质参数的影响。结果发现：超声波、SAEW及二者结合处理10 min分别使草莓表面初始菌落总数降低了0.52、1.07、1.29 lgCFU/g，霉菌和酵母总数降低了0.30、0.93、1.18 lgCFU/g，且处理后的样品表面微生物始终维持在相对较低的水平。另外，3种处理均改变了草莓贮藏中的呼吸特性，使其出现了呼吸高峰；第14天，超声结合SAEW处理使草莓的可溶性固形物、VC及花青素的含量提高了7.72%、10.53%、19.28%，促使样品表现出一个后熟的过程。同时，试验还发现，超声波处理能抑制草莓硬度的下降，SAEW则对样品硬度无影响。研究结果表明：超声波和SAEW处理不仅能抑制草莓表面微生物的生长，还能调节其贮藏期生理代谢，改善贮藏期间的品质。
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