Strawberries were treated by ozone water for 3 and 9min, and effects of ozone water on postharvest quality, antioxidant compounds, and related enzymes of strawberry fruit were investigated. Results showed that 9min ozone water treatment increased the firmness of strawberry fruit, soluble solid content, and total acid content. The respiration of strawberry was inhibited by 9min ozone water. In addition, 9min ozone water treatment increased the catalase (CAT) activity , peroxidase (POD) activity, total antioxidant capacity (FRAP), and DPPH radical scavenging ability of fruit. The shelf life was extended by ozone water treatment.