Abstract: In this study, "red delicious" apples were treated with -50 kV/m and -100 kV/m of high voltage electrostatic field(HVEF) from the freshness-keeping test stand made by self. During the storage, the respiration rate, endogenous ethylene, flesh firmness and soluble solids content of the samples were determined once every 4 days. At the end of the storage, sensory evaluation was carried. Conclusions were made: by HVEF, the peak of ethylene producing was delayed by 4 days and the value of the peak was smaller than CK significantly. The climacteric of the respiration was delayed by 8 days. After being treated by HVEF and stored in the condition of 20℃ for 24 days, the firmness and soluble solid contents were much higher than CK's. Moreover, the greenness degree, crispness, firmness, mealiness, sweetness, apple flavor and so on were much better than CK(p<0.01). The last conclusion was made that HVEF played an important role in keeping the quality of "red delicious" apples.