In order to explore the effective technique of extending storage period and improving commodity value in Mopan persimmon, effects of 1-MCP treatment and freezing point storage on fruit storage quality, senescence and browning indexes were studied. Results showed that 1-MCP combined with controlled freezing point storage effectively delayed the losses of fruit firmness, vitamin C, total soluble solids, titratable acidity and soluble tannin content, better kept fruit intrinsical nutrition constituents, restrained the rise of MDA, membrance relative conductance and PPO activity during later storage period, fruit senescence process and the occurrence of fruit browning were delayed, and the storage period was extended by about 60d compared with the control group. Therefore, 1-MCP combined with controlled freezing point storage is an effective integrated freshness-keeping technique for extending storage life.