The effects of 1-methylcyclopropene （1-MCP） （1 μL/L）， ethylene absorbent （EA）， 1-MCP （1 μL/L） combined with EA on the shelf quality of apple after storage was carried out for 10 months after cold storage in a precise temperature control （-0.5 ± 0.3） ℃. HS-SPME-GC-MS was used to analyze the variation of volatile components among different treatments. The results showed that 1-MCP， EA， 1-MCP+EA significantly reduced the respiration rate of the fruit， delayed the emergence of respiration peak and inhibited the increase of ethylene production rate， which could effectively reduce the decrease of titratable acid and soluble solid， Maintain the fruit of the inherent hardness， recovery， cohesion， chewing and other texture， which， 1-MCP + EA the best. The main volatile substances of apple were detected by HS-SPME-GC-MS. Compared with EA alone， 1-MCP + EA treatment not only maintained the relative content of ester， but also maintained the relative content of aldehydes content of the aldehydes is mainly reduced the content of n-hexanaldehyde， and the alcohol substance mainly reduces the content of 2-methyl-1-butanol. At the same time and 1-MCP alone treatment， the effect is better to slow down the decline in aldehydes， maintaining the relative content of esters， reducing the reduction of alcohol. Through the linear discriminant analysis （LDA） can effectively distinguish the different shelf time of the apple can delay the 5 d of volatile matter change， 1-MCP + EA volatile ingredients to maintain the best.