Abstract: In the present study, the Aksu sugar core apples were used as the test materials, and the various indicators of postharvest apples were determined and analyzed after 0 ℃ and 20 ℃ storage to investigate the effects of different storage temperatures on their qualities, which focused on solving the problems of easy-browning in sugar core parts and difficulty in determining the storage period. The results showed that the weight loss rates of apples stored at 20 ℃ for 80 days were 2.44 times than that at 0 ℃. The film penetration, hardness, crispness, TSS and SS contents in sugar core were relatively high, while TA content was low. During 0 ℃ storage, the saturation in sugar core was firstly ascended and then decreased. Besides, the contents of TSS, TA, SS and hardness of sugar core apples were significantly decreased after stored at 20 ℃ for 40 days, and browning phenomenon occurred.However, the sugar core apples stored at 0 ℃ for 80 days showed no browning in sugar core, and still possessed commercial values.