Abstract: The aim of this study was to investigate the changes of anthocyanidins content,malondialdehyde(MDA)content,total polyphenol content,oxygen radical absorption capacity(ORAC),2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging capacity,ferric reducing antioxidant power(FRAP),and 2,2-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid)(ABTS)radical scavenging capacity in strawberry fruit during shelf(20 ℃)and low temperature(2 ℃)storage after fumigating with sodium hydrosulfide solution(NaHS,the donor of H₂S). Results showed that,regardless of storage temperature,NaHS could delay the accumulation of anthocyanidins and MDA compared with control fruit. NaHS made TP content increase during storage at 20 ℃,while did not affect TP content when strawberry fruit were subjected to 2 ℃. During storage at 20 ℃,0.8. 1.6 and 3.2 mmol/L NaHS-treated fruit maintained higher levels of ORAC,DPPH radical scavenging capacity,FRAP,and ABTS radical scavenging capacity than control and 0.4 mmol/L NaHS-treated fruit. When storage temperature increase from 20 ℃ to 2 ℃,ABTS radical scavenging capacity did not affect by NaHS,but 1.6 and 3.2 mmol/L NaHS-treated fruit maintained higher levels of ORAC,DPPH radical scavenging capacity and FRAP than other treatments. NaHS concentration between 1.6 to 3.2 mmol/L had a great benefit for stabilizing antioxidant capacity during shelf or low temperature storage.