Abstract: In order to determine the effect of 1-MCP of different concentrations in fresh-keeping of basil, the fresh basil were dealed with 1-MCP of different concentrations(0, 0.5, 1, 1.5 μ L/L), storaging in(4±1)℃ with PE packaging. During the storage, analyzing the changes of weight loss rate, conductivity, chlorophyll content, ethylene content, respiration rate and sensory quality of basil, to compare the effect of 1-MCP of different concentrations. The results showed that:1.0 μL/L 1-MCP inhibited significantly(p<0.05)ethylene content and respiration rate, delaied significantly(p<0.05)the increase of weight loss rate and conductivity, reduced the loss of chlorophyll content of basil.It is more advantageous than the other three groups to maintain the quality of basil during the period of storage.