The sweet potato leaves were fumigated with 0.5, 1.0, and 1.5 μL/L 1-MCP, and then placed in polyethylene（PE）bags and stored at 11 ℃. The respiration intensity, chlorophyll content, ascorbic acid content, relative conductivity, activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), decay rate and sensory score were measured every 3 day to explore the changes in the quality of sweet potato leaves. The results showed each concentration of 1-MCP played a certain role in the preservation of sweet potato leaves. The 1.0 μL/L group could effectively inhibit the respiration and delay the increase of relative conductivity, and the effect of maintaining the activity of SOD, CAT, and POD, maintaining chlorophyll and V_C, delaying the decay and the decrease of the sensory score was significant. On the 9th day of storage, the sensory score was still 4.7 (5-point), and the decay rate was only 5.98%, which was significantly better than the control and other treatment groups.