Strawberry is among the most perishable fruits and vulnerable to physical injuries and fungal invasion. To explore the effects of bacteriocin treatment on strawberry preservation, the inhibitory effect of bacteriocin produced byLactobacillusonBotrytiscinereawas investigated. Meanwhile, the variation of weight-loss ratio, total soluble solids (TSS) and vitamin C content were determined after treatment of bacteriocin on field-grown strawberry. The results showed that spore germination ofB. cinereawas significantly inhibited by bacteriocin at volume percentage of 20%, and bacteriocin inhibited increasing of weight-loss ratio, maintained more ascorbic acid, kept taste of strawberries. Therefore, bacteriocin is a kind of high efficiency natural preservatives and can be applied to the fruit preservation.