Abstract: The effects of different concentrations of 1-MCP treatment on the yellowing of pericarp, cell membrane permeability,malondialdehyde content and the activities of three antioxidant enzymes（SOD, CAT, POD） during the storage of early crisp pear at room temperature were studied in this paper. The results showed that 1-MCP treatment could delay the yellowing rate of the pericarp of early crisp pear, reduce the increase of cell membrane permeability and the accumulation of malondialdehyde content, and inhibit the decline of POD, SOD and CAT activities during the storage process of early crisp pear, thereby delaying senescence of fruit.