The strawberry fruits are highly perishable, has a rapid metabolic rate, and significant levels of substances that are conducive to the growth of pathogenic organisms, including dampness, organic acids, and sugars. The post-harvest shelf-life is shortened as a result of these organisms. Therefore, the present study's objective was to investigate the effects of cold storage on fully ripened strawberry fruit's qualitative characteristics. This experiment was performed in 2020 and 2021 seasons at Badr city, Beheira Governorate. The present study was conducted to assay the influence of the storage conditions on the quality attributes of strawberry fruits. Experiments were carried out with one variety of strawberry (Sensation) fruits, two types of packing punnets (open-top and clamshell) and three temperatures (2, 4 and 6°C). Results indicated that the application of stored at 6°C treatment was the most effective in reducing vitamin C followed by 4°C and no significant effect on mass loss, size and firmness. In other hand, clamshell punnets were the more effective than open-top punnets and interaction 2°C with clamshell. Storage at a temperature of 6°C is better in terms of using less energy and, accordingly, the cost. Therefore, the study recommends any punnets and using packing types as there is no significant difference in it