Abstract: OHAA (Oxyethyene higher aliphatic alcohol) and extracts from cinnamon were chosen as the fresh -keeping materials. The different preservation effects on apricots by using1-MCP, 1%OHAA and extracts from cinnamon were discussed under such conditions (the storage temperature was about (0±1) ℃ and the relative humidity was about 80% ～ 90%) . The results showed that after storage for 56d, examined by such indexes as decay rate, weightlessness rate, hardness, soluble solids and VC content 1. 0mg/L 1-MCP for 48h and coated by 1% OHAA/0. 18% cinnamon extracts could significantly prolong the storage of apricot. After being processed by the conditions, apricot were better than other control groups, the treatment could prolong the storage period of apricot, it played a significant storage effect.