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Strawberries (Fragaria×ananassa Duch., cv. Selva) were heat-treated in an air oven (45°C, 3h). After treatment, the fruit were stored at 0°C for 0, 7 or 14d, and then held for 2d at 20°C. Respiration rate, hydrogen peroxide level, potassium leakage, antioxidant capacity, ascorbic acid, superoxide dismutase (SOD), ascorbate peroxidase (APX) and pyrogallol peroxidase (POD) activities were measured. Heat-treated fruit showed lower decay and less tissue damage than control fruit as judged by changes in ion leakage, respiration rate and pyrogallol peroxidase (POD). Heat-treated fruit also presented lower levels of H₂O₂ than control fruit during storage. In addition, antioxidant capacity was higher in heat-treated fruit both after 1d at 20°C or 7d at 0°C. Ascorbate peroxidase (APX) and superoxide dismutase (SOD) activity were not affected immediately after the treatment. However, higher activity was found in heat …