Abstract: Abstract: Modified atmosphere packaging (MAP) is a very useful method in postharvest storage for fruits and vegetables by altering the gaseous environment of the stored commodities. 1-methylcyclopropene (1-MCP) is a potent inhibitor of ethylene action, and has been extensively researched in a variety of horticultural crops, especially climacteric fruits. Greasiness is a problem for apples following their prolonged storage. At present, the storage quality and physiology property of fruits and vegetables treated with MAP or a combination of MAP and 1-MCP have been studied, however, there are few reports about the effects of MAP or a combination of MAP and 1-MCP on the wax composition of an apple during storage. The objective of this study was to study the changes of primary wax composition during storage and the relationship of wax composition and greasiness and the quality of apple fruit during storage after treatment with MAP and MAP+1-MCP. The effects of MAP of 0.03 mm polyvinyl chloride bags and a combination of MAP and 1 μL/L 1-MCP were investigated on total wax and primary wax components. Included were nonacosane and heptacosane which were saturated hydrocarbons representing the predominant component (95%) of nonpolar wax components, hexadecanoic acid, the most abundant saturated fatty acid, and 9,12-octadecadienoic acid, the most abundant polyunsaturated fatty acid of polar wax components, and nonacosan-10-ol (secondary alcohol) and nonacosan-10-one (ketone), the latter two of which have a relationship with fruit greasiness. Wax composition of "Red Fuji" apples (Malus domestica Borkh. 'Red Fuji') was investigated by gas chromatography-mass spectrometry. Analyses of fruit quality during storage at (0±1)℃ for seven months included firmness, soluble solid content (SSC), titratable acid (TA), SSC/TA ratio, respiration rate, ethylene release, and weight loss. Wax was extracted using chloroform/methanol (3:1,v/v), and eluted stepwise with n-hexane (heptadecane as an internal standard) for nonacosane and heptacosane and methanol (deuterated heptadecanoic acid as internal standard) for hexadecanoic acid, 9,12-octadecadienoic acid, nonacosan-10-ol, and nonacosan-10-one. The results indicated that total wax of the control fruit declined during storage and fruit treated with MAP and MAP+1-MCP increased during the first month and then declined over first to seven months, In all treatments, nonacosane and heptacosane declined, while hexadecanoic acid and 9,12-octadecadienoic acid increased. Nonacosan-10-ol and nonacosan-10-one declined, followed by an increase over seven months storage at (0±1)℃. Nonacosan-10-ol and nonacosan-10-one of the control fruit and MAP-treated fruit declined during the first three months and then increased, but fruit treated with MAP+1-MCP declined during the five months and then increased. Changes in total wax and primary wax components were delayed or suppressed in fruit subject to MAP and MAP+1-MCP treatments, especially for MAP+1-MCP-treated fruit. Compared with the control, MAP and MAP+1-MCP delayed the decline in flesh firmness, TA and SSC and reduced ethylene and respiration rates and weight loss. MAP and MAP+1-MCP treatments suppressed development of apple greasiness, presumably due to altered wax composition, but did not alter fruit flavor. MAP+1-MCP was more effective than MAP for suppressing changes in wax composition and maintaining storage quality. The results of this study indicate that a combination MAP/1-MCP treatment was the most effective for maintaining the quality of "Red Fuji" apple fruit during long-term storage.