Abstract: In this study, the‘Black Diamond’apple in Nyingchi was employed as the research object, the mineral elements, VC, soluble solid contents and the sugar to acid ratios were measured under normal temperature storage at high altitude, and the volatile substances changes were also investigated. The results showed that with the extension of storage time, the soluble solid contents and sugar-acid ratios of apples were increased first and then decreased, the VC contents were decreased continuously, while the mineral elements contents presented no significant changes. During storage, the main volatile flavor substances of apple were nitrogen and oxygen compounds, inorganic sulfur compounds and organic sulfur compounds. These results could provide theoretical basis for evaluating the storage qualities of apples in plateau environment.