Abstract:In this study，strawberries were used as experimental materials to study the effects of different concentration of methyl jasmonate solution immersion on five physical and chemical indicators，including soluble solids，titratable acid，vitamin C content，ascorbic acid peroxidase activity，polyphenol oxidase activity，and the effects of the same concentration of methyl jasmonate solution immersion on the quality of strawberries with different maturity.The results showed that immersion of methyl jasmonate solution at 150 μL/L could not only effectively slow down the loss of soluble solids，titratable acids and vitamin C content in ripe strawberries，but also slow down the increase of ascorbic acid peroxidase activity and polyphenol oxidase activity，and delay their browning and aging.The contents of total soluble solid，titratable acid and vitamin C in eighty percent ripe strawberries increased first and then decreased.The activities of ascorbic acid peroxidase and polyphenol oxidase increased.Among them，150 μL/L treatment group had the best storage effect，the aging rate and the browning rate were the slowest compared with the control group.The activities of ascorbic acid peroxidase and polyphenol oxidase in strawberry soaked in methyl jasmonate solution had no relationship with the maturity of strawberry.To sum up，soaking strawberries in methyl jasmonate solution with 150 μL/L concentration was more conducive to strawberry storage and preservation by strawberry enzymes.