This experiment was conducted to study the effect of salicylic acid (SA) as pre- and postharvest treatments on the strawberry fruit quality (Fragaria ananasa Duch. cv. Camarosa). The experiment was carried out in a factorial randomized complete block design with three replications. This factor included the inclusive of SA in 4 levels (0, 3, 5 and 7 mM) applied on 60 shrubs. The results showed that SA delays the ripening of strawberry fruits. Pre- and/or post-harvest treatment of SA had higher titratable acidity (TA) values than the control. Fruits dipped in SA solution had less weight loss, decay and higher vitamin C and redness than the control. SA treatment delayed the onset of the climacteric peak of respiration and also inhibited respiration and ethylene production. A signification difference was seen among the three levels of SA. SA affected on the quality of strawberry fruit and increased its storekeeping.