Abstract: The effects of 1-MCP fumigation on fruit firmness, titratable acid content, V_Ccontent, soluble solids content and weight loss rate during storage were studied by using Aksu Fuji apple as test material.The effects of 1-MCP treatment on fruit quality and physiological changes at different harvest time and low temperature storage were studied.The results showed that the treatment of Fuji apples was treated with 1.0 μL/L 1-MCP at room temperature for 24 h, and the peak of fruit respiration was delayed for 30 days during low temperature storage.At the end of storage, the weight loss rate of fruit processing group in different harvest time was lower than that of control group by 10%, the average hardness of the treated group was 0.33 kg·cm^-2 higher than that of the control group, the titratable acid content of the treated group was higher than that of the control group 0.16%. And the effect of 1-MCP treatment on the quality of fruit during storage was significant, according to the change of fruit quality during storage, the effect of 1-MCP treatment was better in the middle stage ( this article was November 1) , after storage for 150 days.consequence of hardness more than equal to 8.66 kg·cm^-2 and soluble solids content more than equal to 14.79%