Abstract:The study was to discuss the relationship between Ultraweak photon emission (UPE) and senescence of strawberry fruit to supply theoretical basis for understanding the relationship between plant senescence and UPE. The study layout the experiment by soaking respectively postharvest ‘Hongyan’ strawberry fruit with hydrogen peroxide (H2O2) and tea polyphenol(TP), uncoupler 2,4dinitrophenol (DNP) and adenosine triphosphate(ATP),then analyze contrastively the variation of fruit ageing process and UPE under promoting reactive oxygen and eliminating reactive oxygen conditions, inhibiting energy formation and increasing energy conditions in postharvest strawberry fruit. Therefore the study aim to understand the relationship between UPE and senescence in strawberry fruit. The result showed that: (1) during fruit ageing process, fruit firmness of CK, H2O2 and TP treatments, DNP and ATP treatments decrease continuously weight loss rate and decay rate of above treatments increase continuously. Meanwhile UPE intensity of five treatments decrease. Based on above results, in fruit ageing process, UPE intensity decline along with the ageing of postharvest fruit. (2) In whole fruit ageing process, the fruit firmness of H2O2 and DNP treatments are all lower than those of CK and weight loss rate and decay rate are all higher than those of CK, meanwhile UPE intensity of H2O2 and DNP treatments are all lower than those of CK. (3) The fruit firmness of TP and ATP treatments are all higher than those of CK and weight loss rate and decay rate are all lower than those of CK, meanwhile UPE intensity of TP and ATP treatments are all higher than those of CK. Above results indicated that regulating reactive oxygen level and energy level can effect on ageing process and UPE intensity of fruit. Promoting reactive oxygen accumulation lead to speed up the ageing extent and to intensify the decline of UPE intensity of fruit, and eliminating reactive oxygen lead to delay the ageing extent and to relieve the decline of UPE intensity in fruit; inhibiting ATP formation lead to speed up the ageing extent and to intensify the decline of UPE intensity of fruit, and increasing ATP lead to delay the ageing extent and TP relieve the decline of UPE intensity in fruit. Above results indicated that UPE intensity decline along with the fruit ageing process, UPE intensity reflect the ageing course of strawberry fruit.