Abstarct: Strawberries (Fragaria ananassa) are highly marketable and highly vulnerable. Several factors cause early destruction and shortened shelf life. In this study, the effect of 9 treatments, K1: 1,200 μg nanoparticulum nanoparticle, K2: Nanogel, 1200 μl of copperic acid + 1200 μl of thyme essential oil, K3: Nanogel copricic acid 1200 μl + 600 μl of Thyme essential oil, A1: Nanogel stearic acid 1200 μl, A2 : Nanogel Stearic acid 1200 μl +1200 μl Thyme essential oil, A3: Nanogel Stearic acid 1200 μL +600 μL Thyme essential oil, E1: Thyme oil 1200 μL, E2: Thyme oil 600 μL, C: Control on quantitative-qualitative and enzymatic properties During storage, four times (4, 8, 12 and 16 days after storage) were studied. The experiment was carried out as a factorial baxsed on randomized complete design with 3 replications. FTIR results showed a successful connection between amine chitosan and carboxylic acid stearic groups. Also, scanning electron microscope photo showed that chitosan-stearic nanoparticle particles and chitosan-capric acid nano-gel containing the essential oil of the thyme had a particle size below 100 nm. The results showed that the effect of treatments and storage time were significant on percentage of weight loss, fruit firmness, fruit extract pH, TSS, TA, anthocyanin levels, ascorbic acid, color changes, antioxidant capacity, superoxidase enzyme activity, polyphenol oxidase and catalase As well as microbial population. A2 and then K1 treatments retained post-harvest quality and increased activity of antioxidant enzymes in storage conditions. The highest tissue firmness and antioxidant capacity and the lowest percentage of weight loss and pH changes were observed in A2 treatment and showed a significant difference compared to control treatment. With increasing tissue firmness in A2 treatment, the amount of ascorbic acid and activity of catalase and peroxidase enzymes increased significantly compared to control with increase of storage duration. Following the improvement of physicochemical properties with A2 cover treatment, the mold and yeast populations also decreased significantly. This treatment postponed changes in the color of the fruit at different storage duration, which may be due to decreased respiration, ethylene production and, consequently, delay in the senescent process. Considering the significant effect of coating treatment with the combination of chitosan nano gel and thyme essential oil in qualitative and qualitative and enzymatic characteristics of strawberry, it can be used to treat stagnant nano-gel, 1200 μl + 1200 μl of thyme, to preserve strawberry fruit for a longer period than the control.