An investigation was carried out to study the effect of sole heat treatment and sole 1- Methyl Cyclo Propine (1- MCP) as well as in combination on storage quality of strawberries. The factorial experiment was conducted using a completely randomized design of three replications. Treatments included heat treatment at two levels (room teperature, 45°C for 3h) and 1- MCP at two levels (0, 1µl l-1). Fruits were stored at 0-2°C and 90% Relative Humidity (RH) for up to 20 days followed by 24h at 25°C and 70% RH (a simulation of market conditions). Samples were taken following 0, 5, 10, 15 and 20 days of storage. The results indicated that heat treatment did not significantly affect weight loss, fruit lightness and a* value whereas it did affect preservation of fruit firmness and decay inhibition. The 1-MCP application inhibited red color development (a* value) and firmness loss but in the meantime increased decay in treated fruit. No significant differences were observed in weight loss, fruit lightness, TA, and TSS between 1-MCP treated and control fruits. Neither heat treatment nor 1-MCP affected during storage ascorbic acid content. A combination of the two treatments decreased weight loss, fruit lightness and maintained fruit firmness but was not effective in decay control.