The effects of propolis treatment on the quality and post-harvest physiology of red Fuji apple during(1±0.5)℃ storage temperature were studied.Results showed that propolis treatment significantly reduced the loss ration,delayed the decline of a* value,C* value,anthocyanins contents,improved flavonoids and polyphenols contents in epicuticular wax,pericarp,pulp of apples,effectively restrained the fading of red color.At the initial period of storage(0~150 d),propolis treatment can decrease the decay index,MDA content and the activity of PPO.It can also improve the activity of POD,delay the browning degree of apple fruits.At the later period of storage(150~180 d),propolis treatment showed no significant difference with the control group.