The antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC), total anthocyanin, total phenolic, aroma compounds, and postharvest quality of strawberry fruit (Fragaria x ananassa cv. Chandler) kept at 0, 5 and 10C were investigated. Strawberry fruit stored at 10 or 5C showed higher antioxidant capacity, total phenolic, and anthocyanins than those stored at 0C. However, the postharvest life based on overall quality was longer at 0C than at 5 or 10C. The production of aroma compounds was markedly influenced by storage time and temperature. Individual aroma compounds were affected differently. For example, ethyl hexanoate, hexyl acetate, methyl acetate, and butyl acetate increased, while 3-hexenyl acetate and methyl hexanoate decreased during storage. In general, strawberries stored at 10 or 5C produced higher levels of these volatiles than those stored at 0C. In conclusion, strawberries stored at 0C retained an acceptable overall quality for longest storage duration, however, berries stored at temperatures higher than 0C showed higher aroma compounds and antioxidant capacity during the postharvest period.