‘ Fuji’ apples were treated with 1-methylcyclopropene (1-MCP) and stored at 0℃ for up to 4 months then transferred to five simulated shelf temperatures (5,10,15,20 and 25℃) for storage test.The effects of different temperatures on the sensory quality and nutritional characteristics of Fuji apple and the variation of the qualities with the storage time were investigated.The results showed that color fading was the most important and main factor indicating the quality change.Color fading was mainly reflected by the reduction of anthocyanin content and a value.The best storage temperature to maintain the color was 5℃.Fruit quality declined most rapidly at 25℃.The best temperatures for good flavor on days 8,16 and 24 were 15℃,10℃ and 10℃,respectively.Therefore,long shelf life requires low storage temperature.Vitamin C and the total phenolic content decreased during the shelf life.Total flavonoid contents in fruit body declined then a slight rise for the first eight days,whereas,it kept decreasing in the peel.DPPH inhibition in peel was temperature-insensitive at early period compared with the fruit body.Fruit at lower temperature possess better color and higher nutritional quality including total phenolics,flavonoid,TAA and Vc contents throughout the shelf life.However,the best time for flavoring does not come with the highest nutrition.