Abstract: Xinjiang " Saimaiti " apricot fruits were used as experimental material.They were divided into three different maturity as level one( colored area < 50%),level two( colored area 50% ~ 80%) and level three( colored area > 80%) according to the turn yellow rate and were stored at 4 ℃,RH 90% ~95%.The headspace solid phase micro extraction( HS- SPME) was used to collect gas components.Then the main component and the relative content of volatile substance on apricot fruit in storage 0,18,35 d were measured by gas chromatography- mass spectrometry in order to explore the main changes of flavor quality on the different maturity apricot fruit during storage.The results turned out that there was a big difference with different Maturity apricot fruit on the volatile matter content and the relative content during storage and the maturity level two apricot fruit remained abundant volatiles composition and relative content during storage 35 d.What's more,the maturity level two apricot fruits were maintained a good flavor quality with rich feature flavor and suitable sweet and sour taste.