Abstract: 【Objective】 To research the nutritional composition changes of different grades of Aksu sugar core apple during the 120 days storage period under the storage conditions of 3℃ temperature and 85% moisture in the hope of providing a theoretical basis for screening the safe storage period of Aksu sugar core apple and evaluating the storage quality of graded fruit. 【Methods】 Vitamin C (VC), soluble solids (SSC), total sugars, reducing sugars, total acids and mineral elements of 5 grades of apples were determined by liquid chromatography (HPLC) and inductively coupled plasma mass spectrometry (ICP-MS). 【Result】 During cryogenic storage, the moisture content of five grades of Aksu sugar core apples did not change significantly, with a decrease rate between 1.0%-2.5%.VC content tended to be stable after 90 days of storage, among which, the loss of VC content inferior fruit was the highest, followed by that in first grade fruit, and the loss of VC in superior fruit and that of the second grade fruit was the least.The SSC content showed a gentle downward trend during storage, and the SSC value of inferior fruit decreased by 5.10%, which was the biggest loss.The overall change trend of total sugar and reducing sugar content was mild and showed a slight fluctuation trend, while the total acid content showed a gentle decline trend.The content of Na increases sharply from 90 to 120 days after storage, the contents of K and P increased slowly, while the contents of Mg, Mn, Cu, Fe, Zn and Sr decreased slowly with the increase of storage time. 【Conclusion】 Low temperature is beneficial to prolong the storability of Aksu sugar core apple, and can maintain the flavor quality and nutrients of the apple.And the sugar-acid ratio of superior grade and first grade fruits increased at 120 days of storage, and the sweetness of apple taste increased at the end of storage.Inferior fruits with slight scars on the peel of apple suffered more rapid nutritional loss during storage and were not easy to be stored for a long time.