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Fuji (Malus domestica Borkh cv.Fuji), the test is the test materials, fruit with 1-MCP and propolis treatment were placed (20 ± 2) ℃ and (0 ± 1) ℃ storage, on the one hand, studied at room temperature and cryopreservation process ,1-MCP and propolis Fuji fruit preservation effect; ,1-MCP cryopreservation process and propolis Fuji postharvest physiological changes on the other hand. The main findings are as follows: 1 in (20 ± 2) ° C and (± 1) ° C storage environment ,1-MCP and propolis can effectively reduce the Fuji apple respiration rate and ethylene release rate peak, slow decline of hardness inhibit the degradation of TSS, TA, Vc. 1-MCP exert their effects throughout the storage period can delay the process of senescence, efficient and durable. Propolis preservation time is shorter than that of 1-MCP (20 ± 2) ℃ approximately 56 d (± 1) ° C about 105 d and 1-MCP has the same fresh, after propolis treated fruits and control without difference. ,1-MCP and propolis (0 ± 1) ℃ (20 ± 2) ℃ significantly less effect than good, but the storage effect (0 ± 1) ℃. The test also showed that 1-MCP and propolis delayed (0 ± 1) ℃ storage period of fruit chromaticity L *, a *, b * changes to reduce the speed of degradation of anthocyanin, to achieve the purpose of maintaining fruit color. 2 1-MCP and propolis can reduce the (20 ± 2) ℃ and (0 ± 1) ℃ storage of fruit weight loss rate and decay index (± 1) ° C storage propolis processing fruit decay index after 150 d storage rise, no difference with the control. 3 Fuji fruit flavonoids are mainly distributed in the waxy layer, total phenols are mainly distributed in the peel. (0 ± 1) ℃ storage conditions the 1-MCP and propolis processed fruit waxy rind and pulp, compared with the control, with a higher total phenolic and flavonoid content. Among them, total phenols and flavonoids in propolis has good adhesion, waxy layer content is much higher than the 1-MCP and control. 4 (0 ± 1) ° C under conditions ,1-MCP and propolis are able to maintain the active oxygen scavenging system enzymes of SOD, POD and CAT activity level higher than that of the control, lower PPO activity and MDA content, thereby reducing membrane lipid peroxidation, played a better protective effect of fruit and antioxidant activity of propolis processing fruit in storage 150 d after decline, slightly lower than the control. 5 short-term storage, 1-MCP and propolis preservation effect equivalent the propolis treatment significantly improved fruit polyphenol content, high health value of the human body, considering the the Fuji apples short-term storage to better preservation effect of propolis.
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