Abstract: Taken Seedless Hanxiangmi as test material,used the solid phase micro-extraction(SPME) and gas chromatography- mass spectrometry( GC- MS) for determination, the changes of fruit quality at two shelf temperature(10 ℃,25 ℃) were studied. The results showed that,the 10 ℃ shelf temperature could effectively slowed down fruit firmness and increased soluble solids content,reduced the decay rate and shattering rate,significantly controlling fruit weight loss and rot(p<0.05). Alcohols were the richest compounds in the control group,3 d at shelf 10 ℃ and 3 d at shelf 25 ℃ with relative content of respectively 73.59%,58.09% and 78.43%.Ethanol were the richest compounds in the alcohols,it showed that the fruits had obvious aromatic sweetness.Compared with the control group,alcohols and aldehydes compounds increased during the 3 d at shelf 10 ℃,whereas esters presented a declining trend. But alcohols and aldehydes compounds reduced during the 3 d at shelf 25 ℃,whereas esters presented a increasing trend.