Abstract: To study the effect of freezing treatment on the strawberry,the quality of strawberry was investigated by monitoring the changes in cell membrane permeability,pectin content,texture,water existence state at-18 ℃ and-80 ℃,and the correlation between each index was analysized. The results showed that the protopectin,soluble pectin content,harness,sprininess,cohesiveness,gumminess,chewiness,extracellular fluid content,vacuole water content were significantly changed( p < 0.05),compared with fresh strawberry. The changes of the hardness,gumminess,chewiness,the total pectin content,the cell membrane permeability were significant difference between the- 80 ℃ group and- 18 ℃ group( p < 0.05). Correlation analysis showed that the value of hardness was negatively related to the values of cell membrane permeability,soluble pectin content,the fraction of extracellular fluid( p < 0.01),but positively related to original pectin content,the fraction of vacuole water( p < 0.01).