## 1 Introduction  
'Seolhyang' (_Fragaria \(\times\) ananassa_ Dutch) strawberry was developed in 2005 by crossbreeding the 'Akihime' and 'Red Pearl' cultivars in Korea [1]. This cultivar, which has a sweet taste and a characteristic sweet aroma, accounted for 87.5% of the Korean strawberry production in 2017 [2]. The strawberry cultivar is exported from Korea to various Asian countries. In 2020, approximately 1602 and 1208 tons of strawberries were exported from Korea to Hong Kong and Singapore, respectively [3]. However, the 'Seolhyang' cultivar, owing to its soft texture, has a short shelf-life compared with other traditional strawberry cultivars, such as 'Maehyang' and 'Keumhyang' [4]. Thus, harvesting unripened strawberries and postharvest treatments may prolong the shelf-life of 'Seolhyang' strawberry to enable shipping over long distances [4]. The characteristic aroma of the strawberry influences consumer acceptance [5]. Volatile compounds are responsible for strawberry aroma, and the volatile composition of strawberries depends on the cultivar and agricultural practice (e.g., harvesting location) [6]. 'Carezza' strawberry cultivar contains higher concentrations of hexyl acetate (8.11 ug/kg) than those in the 'Darselect' and 'Marmolada' cultivars (3.48-4.10 ug/kg), which have higher methyl hexanoate and methyl butanoate concentrations than those in the 'Carezza'cultivar, despite being grown in the same region in Switzerland [7]. Furthermore, the \(\gamma\)-decalactone content of 10 strawberry cultivars (i.e., Rubygem, Fortuna, Festival, Calinda, FL 127, Plared, Sahara, Sabrina, Victory, and E-22) ranged from n.d. to 62.76 \(\mathrm{\SIUnitSymbolMicro kg}\) depending on the cultivar [8]. Among the volatile compounds found in strawberries, 2,5-dimethyl-4-hydroxy-3(2\(H\))-furanone, methyl butanoate, ethyl butanoate, ethyl hexanoate, and methyl butanoate are responsible for the characteristic volatile compounds of 'Elsanta' strawberry grown in Belgium [9]. Furthermore, the ripening stage also affects the volatile compound composition of strawberries, and the total volatiles usually increase after ripening [7]. Especially, butyl acetate, methyl 2-methyl butanoate, ethyl butanoate, propyl butanoate, isopropyl hexanoate, and 3-phenyl-1-propanol are produced during ripening [7]. Additionally, C6 aldehydes are formed when lipoxygenase and hydroperoxide lyase activity increase during strawberry ripening [10]. Moreover, the activity of other enzymes, such as alcohol acyltransferase in some cultivars, increases during ripening, affecting the volatile composition of strawberries [11]. When the fruits are wounded, the lipoxygenase and hydroperoxide lyase activity increase up to 1.2 and 2.0 fold, respectively, resulting in an increase in 3-hexenal and trans-2-hexanal production [12]. Additionally, the volatile composition of strawberries changes during storage. For example, \(\beta\)-citronellol, hexanoic acid, and ethyl butanoate concentrations increased 5.3, 11.6, and 5.6 folds, respectively, after 7 d of cold storage at 10 \({}^{\circ}\)C [13]. Postharvest treatment also affects the volatile composition of strawberries. A previous study reported that while some volatiles, such as octyl acetate, butyl benzene, and 1-methyl-2-propyl benzene were not detected in high O\({}_{2}\) (90% O\({}_{2}\)/10% N\({}_{2}\))-exposed strawberries, other volatiles, such as \(\alpha\)-terpineol, were newly formed [14]. In addition, hexanal treatment during storage increased the alcohol percentage of strawberry volatiles at the end of their shelf-life [15]. Storage under high CO\({}_{2}\) exposure is an effective postharvest treatment that maintains fruit quality [16]. Elevated CO\({}_{2}\) was more effective in inhibiting strawberry aroma changes than elevated O\({}_{2}\)[17]. 'Diamante' strawberries, stored under elevated CO\({}_{2}\) (20 kpa), maintained their characteristic volatile profile for 11 d at 5 \({}^{\circ}\)C [16].