Abstract: In order to investigate the effect of 1-MCP treatment on the storage quality of Malus asiatica with room temperature,taking Malus asiatica with different maturity as experimental materials,the effects of 1-MCP(1.0 μL/L)fumigation treatment on the quality of the fruits during storage(20±1 ℃)were studied. The results showed that,compared with the control group,1-MCP treatment could effectively improve the color of two mature fruits,slow down the increase of decay rate and weight loss rate,maintain the fruit firmness(5.68~9.18 kg·cm^-2),reduce the respiration intensity and postpone(10~15 d)the appearance of peak respiration intensity,and delay the decline of the titratable acid content(TA),vitamin C content(V_C)and soluble solids content(SSC). Among the two maturity grades of Malus asiaticas,the low maturity fruits had the best storage effects,lower decay rate and weight loss rate,delicious sweet and sour taste,and bright color of red and green.