To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide (ClO₂) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and ClO₂ gas treated samples decreased slightly, but the weight of the control changed faster than those of the ClO₂ gas treated samples during the storage period. The decay ratio of control was higher than those of the ClO₂ gas treatments since 4 days of storage. The pH and acidity in the control and in the ClO₂ gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the ClO₂ gas treatments during 6 days. The firmness of the control changed more rapidly than those of the ClO₂ gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm ClO₂ gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm ClO₂ gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.