Abstract: 【Objective】 To detect and analyze the quality changes of freshly squeezed juice of Aksu Fuji apple with different soluble solids grades during storage period and determine the quality grade, grading method and storage time for fruit suitable for non-concentrated apple juice-processing raw materials in the hope of providing the reference for the selection in production. 【Methods】 The fruits in three mature stages were harvested, SSC was used to be the classification identification index of fruit harvest quality, and NIR non-destructive detector was used to measure samples and establish grading standards, which were based on statistical results.The fruits were divided into different grades and packaged before refrigeration at (-1±1)℃, the fresh juice quality index changes in different SSC grade fruits were compared, which was stored for 150 days, the grade and the storage period of suitable fruit for juice-processing were analyzed and defined. 【Results】 The quality of freshly squeezed juice of the three grades of low SSC (11.0%-12.9%), medium SSC (13.0%-14.9%), and high SSC (15.0%-16.9%) after storage for 90 days was significantly degraded, which was mainly manifested by the decrease in flavor and color, and increase in browning. suitable storage time within 90 d of low SSC (11.0%-12.9%) grade fruit for juice-processing, solid-acid ratio of 37.04, color value of 49.20, 30.65, 85.74, total phenol content of 169.25 mg GAE/ L, suspension stability of 25.48%, browning degree of 0.331 were detected with outstanding sour-sweet flavor, bright yellow and good suspension stability, which was better of the quality in the freshly squeezed juice of the three SSC grade fruits. 【Conclusion】 Aksu Fuji apple with SSC of 11.0% to 12.90% and a storage period of less than 90 days at (-1 ± 1)℃ can be used as suitable raw materials for juice-processing and the quality of processed non-concentrated reduced apple juice is relatively good.