In this study,a new type of fatty acid disinfectant was used to treat fresh apples,the influence of two sterilization methods (soaking,spraying) on sterilization and quality change during normal temperature storage were investigated.Taked effective fatty acid concentration of 10.4% fatty acid disinfectant former fluid 20,12.5,10 mL,diluted to 10L with deionized water,configured to 500,800,1000 times diluent,respectively.Setted up the control group (deionized water instead of fatty acids disinfectant),solid to liquid ratio of 1∶5,spraying dosage of each group to 300 mL for 60 samples,two groups of time control were all 0.5min,1 min,2min,4min,10min,respectively.The results showed that the effect of sterilization by soaking was better than spraying in the same dilution multiples,with the longer of sterilized time,the number of microorganisms on apple surface reduced much.Meanwhile under 500 times and 800 times diluent the total number of colonies showed no significant change when sterilization time extended to 4min later.There were no significant influenced on tastes and colors of apples treated by fatty acid disinfectant dilution,but significant influenced on smells was discovered.Soaking had a worser influence on smells compared with spraying.Fresh apples were treated with fatty acid disinfectant diluent for 10min and stored at 20 ℃ for 40 days,500 times diluent group effectively restrained respiration rate and poly-phenol oxidase (PPO) activity,delayed the declining of weight loss rate,firmness,titratable acid and soluble solid,availably reduced the decay rate of apples.