Fuji apples placed at room temperature for 0 d,5 d,10 d,and treated by 1-MCP after picking.The effect of different time of 1-MCP treatment on the physiological quality of Fuji apple during shelf life was studied.The result showed that 1-MCP treatment significantly prolonged the shelf life and reduced the rate of browning and decay rate,maintained higher soluble solids and titratable acidity content,significantly reduced respiration intensity and ethylene release rate,delayed the decreases of peel strength,peel brittle and flesh average hardness,effectively inhibited fruit quality decreases.The result also showed that the effect of 1-MCP treatment was weaker at later time treatment,10 d ‘s treatment was worse than 5 d and 0 d.Therefore,Fuji apples should be treated by 1-MCP right after being picked,or better within 5 days at room temperature.