Abstract: In order to investigate the effect of bagging on aroma components of ‘Qi xia daxiangshui’ pear fruit, an experiment was performed, the ingredients and contents of aroma volatile compounds of bagged and non-bagged fruit of ‘Qi xia da xiangshui’ pear were studied by using heads space solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that: there were significant differences in the aroma varieties and contents of bagging and non-bagged fruit. In bagging treatment, 34 different varieties of volatiles were detected in ‘Qixia daxiangshui’ pear fruit, the total contents of aroma volatiles were 2671.53 ng/g, while 42 ingredients of volatiles were detected in the non-bagged fruit and the total contents of aroma volatiles were 10040.14 ng/g. Bagging significantly reduced the varieties and the contents of aroma volatiles in ‘Qixia daxiangshui’ pear fruit.