The work aims to study the fresh-keeping effect of fresh-cut apples treated by ethanol regarding the storage quality. Fresh-cut "Hanfu" apples were used as materials to compare the effects of treatment by ethanol, ethanol and ascorbic acid (Vc) solution on the storage quality of fresh-cut apples at 4 ℃. The changes of gas composition, soluble solid content, hardness, color, mass loss rate and other quality indexes in fresh-cut apple packaging were analyzed. The tissue aging process, phenol metabolism, active oxygen metabolism and microbial quantity were also evaluated. Studies showed that, soaking fresh-cut apples in 30% (volume fraction) ethanol solution could effectively maintain the firmness, soluble solids content and lower mass loss rate of fruits during refrigerated shelf life, and delay the occurrence of color change and browning on the surface of fruit tissues. Further research showed that, ethanol might reduce the accumulation of quinone substances in tissues by inhibiting the oxidative decomposition of phenolic substances. Ethanol treatment was also beneficial to inhibit the increase of electrical conductivity in fruit tissue. In addition, after ethanol treatment, the total number of coliforms and colonies were significantly smaller than those in the control group and the composite treatment group. The fresh-cut "Hanfu" apple treated by ethanol is conducive to maintaining the apple quality and delaying aging and browning process, thus prolonging the shelf life.