Abscisic acid (ABA) plays a crucial role in regulating the ripening of non-climacteric strawberry fruit. In the present study, ABA was confirmed to promote strawberry ripening and induce the down-regulation ofFaMADS1. The transient silence ofFaMADS1in strawberries promoted fruit ripening and induced the content of anthocyanin and soluble pectin but reduced firmness and protopectin through a tobacco rattle virus-induced gene silencing technique. In parallel with the accelerated ripening, the genes were significantly induced in the transiently modified fruit, including anthocyanin-relatedPAL6,C4H,4CL,DFR, andUFGT, softening-relatedPLandXTH, and aroma-relatedQRandAAT2.In addition, the interaction betweenFaMADS1and ABA-related transcription factors was researched. Yeast one-hybrid analysis indicated that theFaMADS1promoter could interact with FaABI5-5, FaTRAB1, and FaABI5. Furthermore, dual-luciferase assay suggested that FaTRAB1 could actively bind with theFaMADS1promoter, resulting in the decreased expression ofFaMADS1. In brief, these results suggest that the ABA-dependent ripening of strawberry fruit was probably inhibited through inhibitingFaMADS1expression by the active binding of transcript FaTRAB1 with theFaMADS1promoter.