Abstract: The research aim was to analyze the difference of fruit quality and aroma components of‘Fuji’ apple picked up with bag and‘Fuji’apple of conventional picking in different periods, and to provide theoretical basis for timely harvest. The quality and aroma components of fruit were analyzed by routine fruit quality determination and solid phase micro extraction (SPME) combined with gas chromatography- mass spectrometry (GC-MS). The results showed that from October 16 to 28, the content of soluble solid of‘Golden Fuji’increased from 12.1% to 14.75%, the content of Vc increased from 1.92 mg/100 g to 2.22 mg/100 g, the content of soluble sugar increased from 10.26% to 11.09% , the titratable acid decreased from 0.318% to 0.268%, and the hardness decreased from 8 kg/cm2 to 7 kg/cm2; 29 kinds of aroma components were tested in the fruits harvested on October 23, among which, types and content percentage of ester were the highest, respectively 15 and 65.2%, the feature components of aldehydes 2- hexene aldehydes and alcohols hexyl alcohol were also the highest, respectively 19.78% and 4.94%. Therefore, appropriate delayed harvest period is helpful to increase the fruit sugar degree and kinds of aroma components, but will affect fruit hardness and storage property, so we can harvest‘Golden Fuji’after October 20 according to different purposes.