Volatile substance of apples with 1-MCP at different treatment time under cold temperature during shelf life was detected and analyzed by GS-MS and electronic nose.The results showed that volatile substance of apples was mainly composed of esters,aldehydes and alcohol,and their contents in the control group was greater than 1-MCP treatment group.However,aldehydes relative content of control group was lower than 1-MCP treatment group.Esters of 1-MCP-1d treatment was lower than other 1-MCP treatment.Electronic nose analysis can distinguish the control group and 1-MCP treated at different time under cold temperature by LDA method after 20 d of storage.But,electronic nose can't completely distinguish the two groups right after treatment.This result is the same with GS-MS analysis.The results also showed that the difference in volatile substance was more distinguished between treated group and controls by electronic nose detection.Therefore,discriminate of apples flavor treated by 1-MCP at different time under cold temperature was feasible by electronic nose.