To better understand the impact of wax contents and compositions on the quality of apples stored under new technologies, like dynamic controlled atmosphere (DCA) can favor post-harvest management. This study aimed was to determine the concentration and chemical composition of peel waxes of ‘Kanzi’ apple stored for nine months under CA, DCA-CF (Chlorophyll fluorescence), DCA-RQ (Respiratory Quotient), and DCA-CD (Carbon dioxide) at 2.0 °C, plus seven days shelf life at 20 °C and its relationship with metabolism, decay incidence, and overall quality of fruit. The waxes were extracted by homogenizing 10 cm2 of the epidermis in 5 mL of distilled water, adding 4 mL of extraction solvent (chloroform), 4 mL of dispersion solvent (acetone), and shaking. Extracts were submitted to the analysis of total wax content, and wax compounds were identified and quantified by GC-FID and GC/MS. Ethylene (AC: 0.38; DCA-CF: 0.03; DCA-RQ: 0.03; DCA-CD: 0.02 ng kg-1s-1) were suppressed for DCA treatments and respiration rate (AC: 1.74; DCA-CF: 1.59; DCA-RQ: 1.74; DCA-CD: 1.76 µg kg-1 s-1) did not differ among them (mean of 1.71 µg.kg-1 s-1; p>0.05). DCA-RQ stored apples had a high decay incidence, which was linked to a higher concentration of anaerobic metabolism products (acetaldehyde, ethanol, ethyl acetate). The amount of wax extracted was higher in CA than DCA-CD (18.03 and 16.62 g.m-2, respectively). A total of 35 compounds of wax were identified from the group of the fatty acids, alcohols, aldehydes, alkanes, and triterpenic acids. Most wax compounds did not differ among treatments, but fruit stored in DCA-CF showed higher concentrations the wax compounds identified, mainly of the aldehydes and alkanes fraction. The quality parameters of ‘Kanzi’ apples after storage were not directly related to the composition of the wax, but rather to the effect of the storage condition on the general metabolism of the fruit.