The work aims to solve the problems of chilling injury and quality decline of apple during long-term low temperature storage. With "Red Fuji" appleas the test material, the optimum storage temperature of the variety was -1~ 0 ℃. The effect of this method on the quality of apple during storage was investigated by intermittent warming treatment at -1 ℃. The control group CK (-1 ℃) and three groups of intermittent warming treatment (T1 (5 ℃), T2 (10 ℃) and T3 (20 ℃)) were set. Under the condition of storage at -1 ℃, repeated warming was done every 30 days for 24 hours and then the temperature returned to -1 ℃ for further storage. The law of change in apply quality during storage was studied by index measurement.Chilling injury would occur in apple storage at low temperature for a long time. At the end of storage, the chilling injury index of T2 treatment group was only 0.14, which was significantly lower than that of CK group, and the fruit still had good shelf quality. The changes in weight loss rate, hardness, chromaticity L* and saturation C value were the smallest, which effectively inhibited the activity of polyphenoloxidase (PPO), and the change in malonaldehyde (MDA) content was 0.191 nmol/g lower than that of CK group. The effect of intermittent warming on avoiding chilling injury during apple storage is comprehensively compared, and the effect of maintaining quality is T2>T1>CK>T3. The effect is best when the intermittent temperature is 10 ℃. Therefore, the intermittent warming treatment can play a role of avoiding chilling injury, and is beneficial to long-term storage and fresh-keeping of the "Red Fuji" apple.