Abstract: In order to clarify rule about the influence of 1-MCP on different maturity of apple,different maturity of Fuji apple as experiment material were dealt with 1 μL/L 1-MCP,and then stored in the precision temperature in ware house((-0.5±0.3)℃)for 10 months before out of storage. The physical and chemical indexes of quality were determined and the changes of volatile substances variety and content in different maturity fruits with 1-MCP were analyzed. The results showed that 1-MCP treatment delayed the decline of the soluble solids,titratable acid content and texture of different ripe apples,and the effect of 1-MCP treatment on the preservation of low-maturity fruits was more obvious. HS-SPME/GC-MS analysis showed that hexanal(grass and apple flavors)and 2-hexenal(fresh fruit-type fragrance)were the main volatile substances of Fuji apple. In the early shelf,fruits with high maturity were detected more esters species and relative contents than those with low maturity. The content of ester volatiles in the fruits treated by 1-MCP decreased,the aroma of the fruit became lighter,and the content of alcohols and aldehydes increased. However,the relative contents of alcohols and aldehydes in the 1-MCP treated fruits were higher than those in CK. With the ripening of fruits,the physiological metabolism was exuberant,and the relative content of volatiles in fruits with low mature 1-MCP was increased.