Abstract: This test used the Hongyan strawberry as the experime ntal material and aimed to investigate the change ofstrawberry fruit quality with different storage temperatures during the process of aging and the change of the uhra weakluminescence.The results showed that fruit hardness,chlorophyll,soluble solids content and titratable acid were on thedecline;soluble sugar, anthocyanin and VC were increased overall in the aging process; ultra weak luminescence were theoverall downward trend during the process of aging and ultra weak luminescence intensitywere decreased sharply with theaging degree deepening.In consequence, ultra weak luminescence intensitycan reflect the strawberryfruit senescence.