To study the effects of 1-MCP (0.00, 0.08, 0.16, 0.32 g/L) on the quality of banana in Hekou, Yunnan Province The changes of soluble solids, hardness, disease index, yellowing index, pod enzyme (peroxidase), weight loss rate, respiration rate and titratable acid of banana during storage were studied. The results showed that: 1-MCP + PBI modified atmosphere preservation bag delayed soluble solids, disease index, yellowing index, pod enzyme activity compared with other treatments (P ≤ 0.05); 1-MCP + microporous membrane significantly delayed the decline of fruit firmness (P ≤ 0.05), inhibited the increase of titratable acid content (P ≤ 0.05), but had no significant effect on weight loss rate and soluble solid content of banana. Among them, 0.16 g/L 1-MCP + PBI modified atmosphere bag treatment was the best way to keep banana fresh.