Abstract: In Gradual Cooling Stage(40 d), the effects of 1-MCP treatment on physiological and superficial qualities of 'Dangshansu'pear peels in cold storage(0±0.5℃) and shelf-life period (20℃)were studied. The results show that, compared to 'Dangshansu'pears without 1-MCP treatment, 1-MCP decreased the accumulation of α-farnesene, conjugated trienols, total phenols and the activity of PPO by 29.17%, 39.43%, 22.47% and 24.45% respectively, and alleviated the injury to cell membrane in the peels, and reduced the occurrence of superficial scald to 0.83% from 92.14% remarkably(P < 0.01). 1-MCP treatment could significantly restrain the incidence of superficial scald of 'Dangshansu' pear, reduce the superficial scald by 36.96% and 91.31% and maintain the qualities better in cold storage and shelf-life period.