Abstract: ‘Donghong’ kiwifruit was used as the experiment material,which were treated with different concentrations of 1-MCP(0 μL·L^-1,0.25 μL·L^-1,0.50 μL·L^-1,0.75μL·L^-1),the fruits were stored in（20.0±0.5）℃ chromatography freezer for shelf-life,and the physiological indexes of the‘Donghong’ kiwifruit were determined,in order to provide theoretical reference for the exten the shelf life quality of ‘Donghong’ kiwifruit.The results showed that 0.75 μL·L^-1 1-MCP could effectively inhibited the decrease of fruit firmness,b^* value,SOD activity and CAT activity of ‘Donghong’ kiwifruit;0.75 μL·L^-1and 0.50 μL·L^-1 1-MCP could significantly reduced the respiration intensity,ethylene production rate and LOX activity of ‘Donghong’ kiwifruit;0.25 μL·L^-1,0.50 μL·L^-1and 0.75 μL·L^-1 of 1-MCP could better delayed the rise of soluble solid content of ‘Donghong’ kiwifruits,but the effects of 1-MCP on titratable acid content of ‘Donghong’ kiwifruit had no significant difference.By comprehensive comparison,0.75 μL·L^-1 1-MCP could better maintain the shelf-life quality of ‘Donghong’ kiwifruit,followed by 0.50 μL·L^-1 1-MCP.Considering the changes of shelf-life quality and cost of ‘Donghong’ kiwifruit,it was suggested that the concentration of 1-MCP in ‘Donghong’ kiwifruit was 0.50-0.75 μL·L^-1.