The effects of high-intensity pulsed electric field (HIPEF) processing (35kV/cm for 1700μs applying 4-μs pulses at 100Hz in bipolar mode) on color, viscosity and PME and PG activities in strawberry juice were studied and compared to those of heat treatments (90°C for 60s or 30s) through 63 days of storage. L^∗ and viscosity values of the HIPEF-processed juices were higher than those found in the thermally treated. In addition, HIPEF-treated juice exhibited lower 5-(hydroxymethyl)-2-furfural (HMF) concentration and browning index than heat-treated juices throughout storage. On the other hand, HIPEF-treated juice maintained low residual pectin methylesterase (PME) activity (13.1%) for 63 days, whereas in the case of the thermally treated, 22.2 and 48.8% was retained after 60s and 30s, respectively. Strawberry juice treated by HIPEF achieved lower residual polygalacturonase (PG) activity (73.3%) than those of heat-processed at 90°C for 60s (76.2%) or 30s (96.8%). Thus, HIPEF could be a feasible alternative to thermal processing to minimize browning and viscosity loss in strawberry juice during storage.