Abstract: The objective of this study was to determine the effect of the pre-storage 1-Methylcyclopropene(1-MCP) treatment on the physiology and quality of sweet persimmons(Diospyros kaki L.cv.Fuyou′ and Diospyros kaki L.cv.Cilang′) harvested at different stages of ripeness and stored at different temperatures.The treatments were conducted with the 1-MCP concentration of 0.50 μL·L-1 or 1.0 μL·L-1 and the fruits stored under either room(approximately 20℃) or refrigerated temperature(approximately 5℃).The results showed that the shelf life of the fruits at Stage I Ripeness could be extended for 14 days stored at room temperature,or 21 days under refrigeration.The 0.50 μL·L–1 1-MCP application kept the fruits,especially those in Stage I Ripeness,fresh in the duration of storage.And,the percentage of acceptable fruits was significantly higher than the control.By combining the low temperature and 0.50 μL·L-1 1-MCP treatment,the textural softening and peel color change to red on the fruits were delayed.The soluble sugar conversion,soluble tannin content,respiration rate,as well as the activities of PG and Cx in the fruits were also reduced.The results suggested that the sweet persimmons at Stage I Ripeness had a better potential than at Stage II Ripeness for an extended shelf life,and that the low temperature and 0.50 μL·L-1 1-MCP treatment could postpone the ripening,and thus,the changes on the fruit's texture and color.