Antifreeze proteins presents in some organisms living in environment at low temperatures needs studies as frozen fruits microstructure protection agents. Strawberries are highlly preferred by consumers and the maintenance of its structure is a big opportunity to the use of the frozen fruits. The present work has the aim of to evaluate the effect of the use of antifreeze proteins on the microstructure and physicochemical properties of the strawberry. Hidroponic strawberry were evaluated about the: titratable acidity, pH, color by Cielab system and optical microscopy, before (IN) and after the thawing without (CSP) and with (CP) the use of antifreeze protein (AFP Type I of fish) by the technic of vacuum impregnation. After the thawing, the treatment are also compared about the drep. Antifreeze protein impregnated strawberry does not presented estatistical differences about the physicochemical properties, nevethless, the drep was estatistically lowest on thawed strawberry treated with antifreeze proteins. The forming of lower ice crystals also resulted in highest protection of strawberry treated with antifreeze proteins. Was possible to found that lowest danification on microstructure of strawberry thawed that was vacuum impregnated. The thawed cells samples with antifreeze proteins at generally form, conserved the observed structure of references samples of in natura strawberry.