This study investigated whether β-glucosidase FaBG1 is involved in the regulation of strawberry fruit ripening. At first FaBG1 gene was cloned by RT-PCR technique with ＂Hongyan＂ red-coloring fruit as experiment material. The gene encodes a polypeptide containing 1, 381 amino acids, and harbors in genomic DNA with a single copy. Bioinformatics analysis showed that FaBG1 was evolutionarily conserved, and contained three putative transmembrane domains. Analysis of both transcription levels of FaBG1 and ABA contents during fruit red-coloring showed that coupled with fruit red-coloring, levels of both FaBG1 expression and ABA content increased gradually; after half of fruit red-coloring period, the former declined, in contrast, the latter continually increased and reached peak at fruit ripening. The results suggested the gene FaBG1 might participate in the onset of fruit red-coloring.