Strawberry is a product with a great nutritional value. Existence of antioxidants including Ellagic acid in the fruit and their role in preventing dangerous and deadliest diseases such as cancers, has multiplied its valuable usage. In Iran, the consumption of strawberry is however about half kilogram per person. On the other hand, soft fruits such as strawberry have a short shelf life after harvest. The quality of strawberry depends on the fruit appearance, firmness, flavor and nutritional value. The fruit is vulnerable to corruption and deterioration due to its large amounts of moisture and nutrient materials. Bacterial growth plays an important role in reducing the quality and shelf life of the fruits and vegetables. During the past two decades, demand for fresh and ready-to-eat foods having high nutritional value without preservatives and additives has increased. Non-thermal plasma (cold plasma) is a new technique for reducing the microbial load in fresh fruits and vegetables, which can potentially clean the surfaces of the fresh products. The cold plasma (CP) is a novel non-thermal and dry processing technology without any need to chemicals, which is able to work continuously at atmospheric pressure. In the first part of this study the atmospheric pressure dielectric barrier discharge plasma with air gas, and in the second part the atmospheric pressure discharge jet plasma with helium gas was used for treatment of the strawberry samples. In the first experiments, two levels of 7% and 14% duty cycle and four durations of 0, 5, 10 and 20 min for apply the plasma on the samples were used. Microbial load of aerobic bacteria and yeasts/molds were enumerated immediately after the plasma application. Moreover, the qualitative characteristics of the samples including color and texture were measured during storage at temperature of 6 °C for one, seven, and fourteen days. Weight changes of the treated strawberries and the control samples were monitored during the storage for fourteen days. Color, flavor, texture, and overall acceptability of the strawberry samples were evaluated using sensory evaluation. Structural variation in the microorganisms on the surface of the samples was analyzed using scanning electron microscopy (SEM). Results of microbial load in the treated samples showed that the plasma reduced the total aerobic bacteria, and the yeast/molds 1/46 log CFU/g and 2/75 log CFU/g, respectively. Assessment of the texture and color for the treated samples immediately after applying plasma showed no significant difference compared to the control. Evaluation of the qualitative characteristics of the samples during storing revealed their superiority over the control ones. The weight losses during the storage for fourteen days showed that the treated samples had significantly less losses than the control samples. The sensory evaluation showed that the plasma had no negative effect on the sensory characteristics of the samples. The destruction of microorganisms on the surface of the plasma treated sample was clearly observed compared to the control samples by the SEM images. In the second part, the strawberry samples exposed to the plasma for 5 min at duty cycle of 14%. The color indices were measured immediately after applying the plasma, and the sensory characteristics was assessed after seven days of storage at temperature of 6 °C. The results showed no significant difference between the color indices for the treated and control samples. Depending on the sensory evaluation after 7 days of storage, texture, color and overall acceptability (acceptance) of the plasma treated samples were significantly better than those for the control samples, and the favor did not significantly differ. Keywords : Dielectric barrier discharge, Jet discharge, Microbial load, Plasma, Scanning electron microscope, Sensory evaluation