Abstract: In order to investigate the effect of 1-Methylcyclopropene（1-MCP） treatment on the storage and preservation effect of raspberries, raspberries were treated with different mass concentrations（1.07, 2.14, 3.21 mg/m3） of 1-MCP for 20 hours and then stored in an ice temperature storage at（0±0.5） ℃, and samples were taken every 4 d. The effects of 1-MCP treatment on the preservation of raspberries were studied by measuring sensory quality, decay rate, soluble solids, titratable acid, total phenols, flavonoids, anthocyanins and other indicators during storage. The results showed that 1-MCP treatment could maintain better sensory quality of raspberry fruit, significantly delay the decline of soluble solids, titratable acid and total phenols contents, maintain higher flavonoid content in the early stage of storage, reduce the accumulation of anthocyanin content, and inhibit the increase of decay rate. Among the three 1-MCP treatments,1.07 mg/m~3 and 2.14 mg/m~3 showed better effects, which could better maintain the storage quality of postharvest raspberries and delay senescence.