In order to seek an effective deastringency and crispness-keeping technique for astringent persimmons, the effects of different 1-MCP concentration, polyvinylhloride(PVC) and vacuum packaging methods on physiology and storage of Mopan persimmons under ambient temperature were investigated. Results showed that 1-MCP combined with individual vacuum packaging effectively inhibited the decline of fruit firmness, the increase of ethylene production and respiration intensity, malondialdehyde (MDA) content and peel tissue relative conductance, prevented the evaporation of fruit moisture during storage, promoted the change of the soluble tannin content to insoluble tannin content and prolonged ambient shelf life time to 14d. Therefore, 0.5 to 1.0μL/L 1-MCP of combined with individual vacuum packaging was a suitable treatment method for Mopan persimmons.