In order to investigate the effects of damping material packaging on strawberry fruit loss and damage prevention under vibration stress， the effects of three vibration-damping materials： commercial polystyrene， self-developed polyvinyl formal （PVFM） and bacteriostatic PVFM， on the storage quality of transporting vibration strawberry were studied. The results showed that the bacteriostatic PVFM group had low weight loss rate， maintained the firmness， delayed the decline of VC and soluble protein content， promoted the synthesis of carbohydrates， inhibited relative conductivity and malondialdehyde content， protected the integrity of cell membrane structure and delayed the deterioration of quality of strawberry fruit. Addition of allyl isothiocyanate also maintained the phenol and total flavonoid content of strawberry. These results indicated that the use of appropriate damping material packaging had a good preservation effects on the transportation of strawberry. The antibacterial PVFM material was more useful for maintaining storage quality of strawberry， which provided references for strawberry logistics transportation packaging.