The work aims to investigate the effects of D-VCNa combined with 1-MCP treatment on the quality, physiology and oxidation resistance of apricot fruits during the storage, so as to provide theoretical basis for delaying the postharvest quality loss and prolonging the storage period of apricot fruits. With apricot fruits as the experimental material, they were treated with D-VCNa and 1-MCP (confined fumigation for 24 h) and stored at (4±1)℃, 85%~90% RH. The physiological and biochemical indices and antioxidant capacity of different treatment groups during the storage were determined. The results showed that the fruit firmness was almost unaffected by D-VCNa, but the decline of fruit firmness was greatly delayed by 1-MCP, or by combining with D-VCNa; and the effect of 1-MCP combined with D-VCNa treatment was the best. The decline in quality of apricot fruit was effectively delayed by D-VCNa, 1-MCP alone or their combination. All treatments could maintain higher polyphenol content and antioxidant capacity at the later stage of storage. Furthermore, the activity of POD and SOD of fruit antioxidant system was improved by the treatment groups and the activity of PPO was inhibited at the early stage of storage. D-VCNa combined with 1-MCP treatment can effectively maintain the storage quality, improve the antioxidant capacity and prolong the shelf life of apricot fruits.