The work aims to improve the storage quality of post harvest small red apricots through differential pressure precooling and collaborative preservation agent atomization fumigation treatment.With small red apricots from the Fourth Regiment of Xinjiang First Division as test materials, differential pressure precooling, 1-MCP, and differential pressure pre-cooling were conducted in combination with 1-MCP treatment, with no differential pressure pre cooling or preservative treatment as the CK group. The test materials were stored in a fresh-keeping warehouse with a temperature of 1 ℃ and a relative humidity of 90%, their physiological indicators were measured every 7 days to analyze the quality changes of small red apricots during storage. Compared with the CK group, the three treatment groups all maintained the storage quality of small red apricots to varying degrees. The 1-MCP treatment and differential pressure precooling combined with the 1-MCP treatment group delayed the peak respiration of fruits during storage by 7 days. At the end of storage, the commercial rate of fruits in the differential pressure precooling combined with the 1-MCP treatment group increased by 66.7% compared with the CK group, and the hardness and Vc content were 3.5 and 2 times higher than those in the CK group, respectively. The differential pressure precooling combined with 1-MCP treatment group effectively maintained the hardness and Vc content of the fruit, improved the antioxidant enzyme activity of the fruit, delayed the process of fruit ripening and senescence, and maximized the storage quality of the fruit. In conclusion,1-MCP and differential pressure precooling combined with 1-MCP treatment can better maintain the commodity rate and prolong the shelf life of small red apricots during storage, which is an effective method to improve the storage quality of small red apricots.