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The experiment was conducted to study the shelf life and physicochemical changes of strawberry under different postharvest conditions. Single factor storage experiment was laid out in a completely randomized design. In the experiment, fruits of BARI Strawberry-1 were stored in eight storage conditions: T1= open condition + ambient temperature, T2= open + 1°C temperature, T3= LDPE bag + ambient temperature, T4= LDPE bag + 1°C temperature, T5= cardboard + ambient temperature, T6= cardboard + 1°C temperature, T7= punnet + ambient temperature, T8= punnet + 1°C temperature. The stored fruit was monitored over a period of 2, 4, 6 and 8 days of storage. Parameters were studied in the experiment includes: firmness, calyx and pericarp color, postharvest decay, weight loss, TSS, titratable acidity, ascorbic acid total phenolics, and changes in anthocyanins. In all cases, fruits stored at ambient temperature lost weight rapidly and within 4 DAS discoloration found in pericarp and calyx color. In contrary, fruits kept in 1°C at cardboard retained pericarp and calyx color greatly up to 8 DAS. Decay symptom occurred in the fruits stored at ambient temperature irrespective of all packaging materials. On the other hand, no decay observed at the fruits stored at 1°C. Changes in firmness, TSS, titratable acidity, ascorbic acid, total phenolics and anthocyanin in the fruits were minimal in the treatment of cardboard at 1°C than those kept in other postharvest treatments. Overall, fruits kept in 1°C showed better storage behavior and quality than ambient temperature.