Abstract: The paper aims to study the application of 1-methylcyclopropene (1-MCP) and ethylene absorbent to kiwifruit preservation. The authors took‘Xuxiang’kiwifruit as the experimental material, to explore the effect of 1-methylcyclopropene and ethylene absorbent on ripening and fruit quality during storage and shelf life. The results showed that 1- MCP and ethylene absorbent significantly inhibited kiwifruit’s ethylene evolution, the respiration rate and the lox activity, evidently slowed down the decrease of fruit firmness and the depleting of nutrient substances, and extended the storage time and shelf life. 1- MCP inhibited the synthetizing of esters during the storage and shelf life, accumulated aldehydes and alcohols in the shelf life, which were unfavorable to the aroma quality of the fruit. The aroma quality of fruit was improved by the ethylene absorbent, which promoted the rising of the lactones content during the shelf life. By overall consideration, ethylene absorbent could significantly maintain the storage quality of kiwifruit.