The work aims to investigate the effects of different concentrations of 1-methylcyclopropene (1-MCP) on preservation quality of Kadsura coccinea fruits. Kadsura coccinea fruits were used as experiment materials and treated by 1-MCP of different concentrations (0, 0.5, 1.0, 1.5 μL/L). The four groups of fruits were stored at low temperature (4±1) ℃ and the physiological indexes of the four groups were determined once every 10 days. 1-MCP of different concentrations could inhibit the respiration intensity of Kadsura coccinea fruits during storage, delay the increase of mass loss rate, rot rate, relative conductivity, pH and malondialdehyde and restrain the reduction of water content, reducing sugar, soluble solids, titratable acid and Vc. The effect of 1-MCP with 1.0 μL/L concentration was better than that with 0.5 μL/L and 1.5 μL/L concentration. 1-MCP treatment can obtain good preservation effects on Kadsura coccinea fruits due to prolonging storage longevity and keeping the original fruit quality. The best preservation method is 1-MCP with 1.0 μL/L concentration, which can be used for Kadsura coccinea fruits postharvest preservation.