Abstract：To clarify the diferences in aroma compounds between white strawberry Snow Rabbit and red strawberry Miaoxiang No.7，thebasic fruit qualityandaroma compoundsofthe two varietiesat the maturitystage were determined in this study.Basicqualitiesincluding singlefruit weight，anthocyanincontent，solublesolidscontent，andtotal phenolicontent were measured. Gas chromatography-mass spectrometry（GC-MS）was employed to detect volatilecompounds in the fruitsof thetwostrawberryvarieties.TheresultsshowedthatthefruitshapeindexofMiaoxiangNo.7was1.41，thefruitwas

longconicalinshape，whilethefruitshapeindexofSnow Rabbit was1.15，and the fruitwasshort conical in shape. The total phenolic content and anthocyanin content of Miaoxiang No.7 were 4.10mg/g and 1.21mg/g ，respectively，both were significantly higher than those of Snow Rabbit.A total of 471 metabolitesin15 categorieswere detected in the two strawberry cultivars，of which117 were upregulated，24weredown-regulated，and 96weredifferentiallyexpressed metabolites，accounting for 20.38% ofthe

totalmetabolites.Theeightdiferentialmetaboliteswithhighquantitieswerealcohols，aldehydes，acids，terpenoids，hydro carbons，ketones，heterocycliccompounds，and esters.These compounds were mainlyenriched inthebiosynthetic pathway of terpenoids.Themainvolatilecompoundsin SnowRabbitstrawberry fruitwereesters，whilethosein MiaoxiangNo.7fruit were terpenoids.There were 2O characteristicaroma compounds in Snow Rabbit strawberry，with a herbaceous aroma type， and there were 22 characteristic aroma compounds in Miaoxiang No.7 strawberry，with a fruity aroma type.

Keywords：strawberry；fruit；differential metabolites；aroma substances；quality

草莓（Fragaria × ananassa Duch.）属于蔷薇科（Rosaceae）草莓属（Fragaria）[1]，是多年生草本浆果类果树，其果实通常呈现出鲜艳的红色，然而，除了常见的红色果实之外，也有一部分草莓的果实为白色。草莓具有极高的经济价值和营养价值，在市场上备受欢迎，有“水果皇后”之称。近年来随着农业技术的不断进步以及市场需求的持续增长，中国草莓产业快速发展，种植面积不断扩大，种植技术日益成熟，草莓的产量也在稳步提升。如今，中国已成为世界第一草莓生产和消费大国[2]。改善草莓果实品质是当前草莓产业发展的任务[3]，在草莓的众多品质中，香气堪称一项至关重要的品质，它不但是评价草莓品质的关键指标，同时也是草莓在育种、鲜食以及加工等方面的重要考量因素[4]。香气由植物细胞中的挥发性有机物（VOCs）产生，占鲜重的0.001%～0.010% ，包括酯类、萜类、醚类、烷烃、苯等物质[5]。这些挥发性化合物共同作用，混合形成了草莓果实独特的香气。草莓果实的香气呈现出多种不同的类型，主要的香气类型有水果香味、青草香味、柑橘香味、焦糖香味、黄油味以及花香味。草莓的香气类型与其香气活性值（实际浓度/香气阈值）有关，某种挥发性化合物的香气活性值大于1代表其特征性香气物质能够对其香气类型作出贡献。草莓的焦糖香由呋喃类化合物的味道构成，呋喃类化合物是新鲜草莓特有的挥发性化合物。尽管草莓中的呋喃酮含量极少，然而其香气阈值较低，对草莓的香气起着重要的作用[6-7]。……