Abstract: The effect of 1-methylcyclopropene combined with controlled freezing point storage on the physiology and quality of Fuji apple were investigated. The results showed that the fruit’s rot was completely inhibited and the shelf life was prolonged by treatment with 1-methylcyclopropene treatment, which significantly reduced the fruit’s respiration intensity and ethylene production rate, maintained the firmness and soluble solid content of fruit, inhibited the activity of polyphenoloxidase (PPO) lipoxygenase (LOX) , effectively induced the appearance of activity peaks of peroxidase (POD) and catalase (CAT) . And controlled freezing point storage improved the effect of 1-MCP.