Strawberries are highly perishable fruits harvested at full ripeness, and their nutritional quality together with their phytochemical composition can be significantly affected by storage duration and temperature. This study investigated the changes in key bioactive compounds, including folate, vitamin C, anthocyanins, quercetin-3-glucoside, ellagic acid, and organic acids, in "Red Rhapsody" strawberries stored at two typical household temperatures (4 °C and 23 °C). While storage duration and temperature did not have a significant impact (