The road transport process was simulated in the vibration bench

the natural frequency of selected strawberry package was found to be 20.5 Hz by scanning frequency experiment. Fifteen same strawberry packages have been tested in the fixed frequency experiment under 17 Hz

19 Hz

20.51 Hz

22 Hz and 24 Hz

respectively. After the fixed frequency experiment

strawberries in the fifteen packages were divided into three groups to be stored at 0 ℃

5 ℃ and 10 ℃ respectively. The effects of mechanical vibration on the hardness and SSC

titratable acid

vitamin C and MDA contents of each group of strawberries have been analyzed. The results showed that the storage qualities of strawberry were determined by both mechanical vibration frequencies in the transport process and storage temperature. At the same storage temperature

the qualities of the strawberries suffered natural frequency vibration test are the worst. After 9 days of 0 ℃ storage

the strawberry’s hardness has been reduced by 15.5%

while the strawberry MDA content has been increased by 30%. 0 ℃ is the best storage temperature for strawberries suffered same frequency vibration test.