Abstract: In the present study, the‘Dongkui’ Myrica rubra fruits were employed as materials and conventional cold storage was used as control, then the effects of 1-methylcyclopropene（l-MCP） treatment concentrations and time on their qualities and active oxygen metabolism were investigated, aiming to research the effects of l-MCP on senescence of M. rubra fruits during storage. The results showed that 1-MCP treatment could effectively reduce the decay rate of postharvest fruits, inhibit the accumulation of H₂O₂, alleviate the degradation of VC and GSH, induce the increase of SOD, CAT and POD activities, and 1.0 μL/L 1-MCP treatment for 24 hours displayed the best effects. After 15 days storage, the decay rate and H₂O₂ content of M. rubra fruits were decreased by 48.25 percentage points and 128.58 mmol/mg Pro under 1.0 μL/L 1-MCP treatment for 24 hours, and the SOD, CAT and POD activities were increased by 56.89, 3.04 and 195.00 U/mg Pro, respectively, and the GSH and VC contents of were increased by 18.67 mg/mg Pro and 7.71 mg/100 g, respectively. These results indicated that 1-MCP treatment could effectively scavenge reactive oxygen radicals by increasing antioxidant enzymes activities（including SOD, CAT, POD）, GSH and VC contents, thus delaying the senescence and prolonging the shelf life of postharvest M. rubra fruits.