The work aims to study influences of 1-MCP fumigation on quality and oxidation resistance of actinidia arguta fruit. Actinidia arguta fruits were fumigated with 0.8 μL/L of 1-methylcyclopropene (1-MCP) for 24 h. The color, total phenols, flavonoid, MDA content, relative conductivity and oxidation resistance of the fruit were determined. The results showed that fumigation with 0.8 μL/L of 1-MCP significantly inhibited the decline of color saturation and chlorophyll content in actinidia arguta, maintained the content of total phenols and flavonoid, delayed the increase of PPO activity, MDA content and relative conductivity. Furthermore, 1-MCP fumigation treatment group showed a higher level of ABTS free radicals scavenging capacity and total antioxidant capacity. It is concluded that fumigation with 0.8 μL/L of 1-MCP can effectively maintain the nutritional value of actinidia arguta, enhance the antioxidant capacity, retarded the senescence and prolonged the shelf-life of fruit.