Strawberry is a high proportion of exports among the vegetables grown in South Korea and is exported to more than 20 countries. This experiment was carried out to investigate the effect of maturity, storage temperature, and period on the change of fruit quality and antioxidant activity of ''Arihyang'' and ''Kuemsil'', which bred for export. On January 2, 2019, the fruits of strawberry grown in the greenhouse of Kongju National University as hydroponics were harvested with 50% and full ripening levels, respectively and these were used samples for fruit quality analysis. The harvested samples were stored for 2 weeks by dividing into 1℃ and room temperature in a commercially available strawberry storage plastic container. The fruit hardness and sugar content of two strawberry cultivars were measured according to the maturity, storage temperature, and period. In ‘Arihyang’ cultivar, the effect of storage temperature on the hardness of fruit was not significant, but fruit hardness was investigated by larger affected with maturity. Especially, the hardness of 50% ripe fruit increased with the storage period, however the hardness of 100% ripe fruit decreased. In ‘Kuemsil’ cultivar, the fruit hardness affected at the storage temperature more than the maturity. The fruit hardness was increased when those stored at 1℃, while it was decreased stored under room temperature. In the soluble sugar contents of strawberry fruit, ''Arihyang'' was generally high after stored one week regardless of storage temperature, but ''Kuemsil'' was increased with long storage period except of 100% ripe fruit stored at room temperature. The DPPH electron donating ability was not significantly different during 7 day of storage. After 14 days of storage, 100% ripe fruit of ‘Arihyang’ under 1℃ condition was 46% and these stored under room temperature was 70%. On the other hand, ‘Kuemsil’ was a clear difference after stored 14 days. In ‘Kuemsil’, DPPH activity of 50% ripe fruit showed 65.1% at 1℃ and 25.6% at room temperature. Also, 100% ripe fruit showed 22.5% at 1℃ and 67.9% at room temperature. In the anthocyanin content of the fruit, ‘Arihyang’ was higher than ''Kuemsil'' cultivar. In the ripening levels, 100% ripe fruit was higher the anthocyanin content than 50% ripe fruit. The anthocyanin content of strawberry fruit increased at room temperature more than that of 1℃ storage.