Abstract:This study aimed to explore the effects of combined postharvest ripening （PR） and 1-methylcyclopropene （1-MCP） treatment on the shelf-life quality of kiwifruit following cold storage，'Guichang' kiwifruit was selected as the experimental material，and five treatments were set，including the control（CK），PR，1-MCP，PR+1-MCP，and 1-MCP+PR，to evaluate their influences on the shelf-life quality of cold-stored kiwifruit. The results indicated that，1-MCP+PR treatment （1-MCP fumigation prior to postharvest ripening） exhibited the optimal efficacy in maintaining fruit quality compared with the CK group. This combined treatment significantly suppressed the respiration rate and ethylene production，decreased the incidence of soft rot and fruit decay rate，and effectively retained the contents of total soluble solids （TSS），organic acids （OA），vitamin C（VC），and total phenolics in kiwifruit during shelf-life. In terms of physiological metabolism，the 1-MCP+PR treatment markedly enhanced the activities of superoxide dismutase （SOD），ascorbate peroxidase （APX），and peroxidase （POD），alleviated hydrogen peroxide （H2O2） accumulation，and inhibited lipoxygenase （LOX）activity. Furthermore，it activated and stabilized the activity of chitinase （CHI） in fruit tissues. In conclusion，the 1-MCP+PR treatment can effectively preserve the shelf-life quality of cold-stored kiwifruit by synergistically regulating ethylene metabolism and strengthening the antioxidant and disease resistance systems of the fruit.