It has been reported that the levels of bioactive compounds and antioxidant capacity in strawberries could be enhanced by postharvest treatments, such as benzo-thiadiazole-7-carbothioic acid S-methylester (BTH), UV-C radiation, abscisic acid (ABA) (Cao et al., 2011; Erkan et al., 2008; Li et al., 2014). However, literature concerning the effect of blue light illumination on strawberry fruit during postharvest storage is not abundant and little is known about what happens after blue light treatment. The purpose of this study was to explore not only the changes in the antioxidant capacity but also the physiological quality in strawberry fruit exposed to blue light.