Strawberry (FragariaX ananassa) is one of the most tasteful and fragrant fruits in the world that has great nutritional value. However, the storage life of this beneficial fruit is about five days in 0°C. This categorizes strawberries among some of the most easily decaying type of fruits. In supermarket temperature (20°C) strawberries decay rapidly and lose their shelf life. Ethylene is one of the causes of the acceleration in the ripening and loss of the fruit after harvest. Thus, anti ethylene substances could increase storage life of fruits.1-Methylecyelopropene (1-MCP) is a new material which prevents the ethylene from reacting in quite low concentration and is easily consumed and does not exert negative effects on the health of human being and the environments. The discovery and use of 1-MCP has provided a suitable opportunity for scientists and the use of 1-MCP in most nonclimactric fruits has postponed any changes in them. Calcium chloride increased the storage life and the stability of firmness of the fruits through the formation of a rigid cell wall in the tissues of fruits. This is because in strawberries, with respect to their amount of calcium. The hypobaric storage method provides one of the most recent methods in preserving horticultural products, since they decrease the density of the CO 2 , O 2 and ethylene surrounding the fruits through a decrease in air ripening of the fruit. Therefore, such research studies were carried out with the goal of establishing the utilizing potentiality of 1-MCP, calcium chloride and provision of low pressure atmosphere in order to increase the preservation capacity of the “Camarossa” strawberries. In the first experiment, the effect of using zero concentration (Control), 0.25, 0.5, 0.75 and 1 µL.L -1 of 1-MCP on the storage life (1°C) and shelf life (20°C) of the fruits over a period of 27 days was studied. The study was done through the split plot in time within a complete randomized design in 3 replications. Sampling and analysis of the fruits were carried out every three days interval.The second experiment was done through immersion of fruits in zero density (Control), 0.25, 0.5 and 0.75 mM of CaCl 2 including the pretreatment of low pressure air up to 0.6 atmosphere for five minutes and the effect of this provision on the storage life of the fruits (1°C) in a factorial method through complete randomized design was examined. The third experiment was also carried out in order to examine the effect of the provision of 1-MCP and low pressure air of about 0.2 atmosphere in 2 hours on the optical and physicochemical characteristics of the fruit during storage life in cold storage (1°
