Abstract: Strawberry has gained an increasing attention in recent years, due to its appealing taste and abundant nutritive substances, which can offer wide range of health benefits. However, a high content of water and sugar in strawberry can easily cause dehydration and decay during postharvest handling and storage. Hence, the preservation of strawberry fruits still remain a great challenge so far. Fortunately, a novel preservation technique under pressure has been increasingly used to store numerous types of fruits. Preservation under pressure refers to the fruits are subjected to a pressured atmosphere, higher than the internal pressure of fruits, for the storage. The moisture loss and respiration intensity in fruits can be effectively suppressed, and thereby to delay the fruit decay. The present study aims to investigate the effects of different nitrogen pressures on the physiology and storage quality of postharvest strawberries under cold storage conditions. Taking “Sweet Charlie” strawberry fruits as materials, the following experimental conditions can be used to store: 200kPa air, 150kPa nitrogen gas (14% O2 + 85.3% N2 + 0.021% CO2), 200 kPa nitrogen gas (10.5% O2 + 89% N2 + 0.016% CO2), 250kPa nitrogen gas (8.4% O2 + 91.2% N2 + 0.012% CO2), atmospheric-pressure nitrogen gas (10.5% O2 + 89% N2 + 0.016% CO2). The strawberry fruit without any treatment with pressurized nitrogen was used as a control. All the containers were placed in a refrigerated warehouse at the temperature range of 0-1℃, and the relative humidity of 85%-90%. During the storage, the physiological indexes of strawberry fruits were determined, including the respiration rate, weight loss rate, fruit firmness, titratable acid content, soluble solid content, raw pectin content, reducing sugar content, ascorbic acid content, total phenolic content, DPPH free radical scavenging rate, the malondialdehyde content, relative permeability of fruit cell membrane, superoxide dismutase (SOD) and catalase (CAT) activity. Furthermore, a systematic elucidation was performed on the effects of different pressures in the nitrogen treatment on the postharvest physiology and storage quality of strawberry fruits. It was found that the pressurized nitrogen treatment can slow down the weightlessness of strawberry fruits in different degrees, while prevent the reduction of fruit hardness, the contents of titratable acid content and original pectin, further to maintain a low level of respiratory intensity during the storage. Specially, the 200 kPa nitrogen-treated strawberry can maintain the high content of soluble solids, reducing sugar, ascorbic acid, and total phenol, indicating excellent capacity of DPPH free radicals scavenging, the high activity of SOD and CAT, while the delayed formation of malondialdehyde, and the relative permeability of fruit cell membrane. Therefore, an optimal combined treatment can be achieved, including 200kPa nitrogen gas with the temperature of 0-1℃, and the relative humidity of 85%-90%, to efficiently delay fruit aging and maintain optimum fruit quality. The strawberry storage period can be set as 25 days, where the good fruit rate can be obtained over 80%, together with the excellent color and flavor. The present findings demonstrated the pressurized nitrogen storage can be a promising effective way to preserve the comprehensive quality of strawberry fruits. This study can also be expected to provide a sound theoretical basis and technical support for prolonging the storage and preservation period of strawberries and other fruits.