In recent years the apple industry has been in a state of hypercompetition, which is defined as escalating competition based on price-quality positioning. Poor apple quality can result in alienation, decreasing demand, and loss of sales as consumers respond by changing purchasing behaviors. In addition, countries such as England, New Zealand and the United States have established legal standards for the edible quality of apple. The inability to achieve these requirements normally led to product downgrade or even complete loss of the product. One of the key post-harvest factors that can adversely impact the quality and shelf-life of apples is the storage condition. Controlled atmosphere (CA), application of 1-methycyclopropene (1-MCP), and dynamic controlled atmosphere (DCA) are available methods to help extend the storage period or preserve perceived quality of apples. However, each method has its own influence on apple quality attributes in terms of appearance, aroma, taste, and texture. The objective of this project was to provide a review of how dynamic controlled atmosphere (DCA), controlled atmosphere (CA), and the application of 1- Methylcycloprophene impact the physicochemical, instrumental, and sensory quality of apples. Based on a literature review and a sensory test after 6month of storage apples, it was noticed that DCA provided a better result in preventing water core and internal browning than CA and CA+1MCP. CA stored apples generally received the lowest flesh firmness among the three methods. DCA and CA+1MCP showed similar sensory results in overall liking, texture liking, aroma liking based on the sensory evaluation. As the demand for organic apples increasing, DCA can become a potential replacement for CA+1-MCP for achieving similar hedonic results and maintaining equivalent or even better-quality results than CA. However, when selecting proper storage, it is still critical to take consideration of the types of cultivars, as different cultivars respond differently towards the three treatments.