An experiment was conducted to evaluate the efficacy of different chemicals and packaging for increasing the storage life of strawberry fruits cv. Sweet Charlie. Among various treatments CaCl2 at 2% gave better result on extension of storage period and considerably reduced the physiological loss in weight. The acidity, total soluble solids, total sugars and ascorbic acid content of fruits first showed increasing trend and then started decreasing during the storage. The qualities of untreated fruits deteriorated much rapidly than the treated fruits.