Abstract: The objective of the study was to clarify the components and quality changes of strawberry puree during storage at different temperatures. The changes in anthocyanin, V_C, titratable acid, soluble solids and taste sensing were studied during storageat ambient(25), 0, 4 and-18℃ freeze. Results showed that anthocyanin residual rate of strawberry puree was 12.56% and 70.6% at room temperature and 4℃storage for 60 days, 0℃ and-18℃ freeze for 60 days was above 88%.V_C residual rate was 42.26% and 73.21% at room temperature and 4℃storage for 60 days, 0℃ and freeze storage was above 90%. Titratable acid and soluble solids had no obvious change. More obvious advantages of 0℃ and freeze storage were observed after 60 days storage such as color and taste sensing.The lower temperatureat 0℃ and -18℃ showed more advantages to preserve the quality of strawberry puree during storage, which can slow down the degradation of anthocyanins and V_C, and was more suitable temperatures for the storage of strawberry puree. The results provide reference for processing and storage of strawberry puree.