Abstract: The effect of 1-methlcyclopropene on postharvest physiology and storage quality of fig ( Ficus carica L. cv.) fruits were investigated.Fig fruits were treated with 0, 1.0, 1.5, 2.0 μL /L 1-MCP for 24h at room temperature ( 20 ± 0.5) ℃ and then stored at low temperature ( 0 ± 0.5) ℃.The results showed that 1-MCP treatment obviously delayed the decrease of firmness and VC content compared with the control. Moreover, 1-MCP significantly inhibited respiration rate and the ethylene production.The optimal concentration of 1-MCP was 1.5μL /L for storage of fig fruits. It was suggested that treatment with 1-MCP could extend the storage life of fig fruits and improve the storage quality.