The work aims to study the effects of 1-MCP treatment on the phospholipid components, related enzyme activities and related indexes of chilling injury of 'banana plums' under cold stress, so as to prove that 1-MCP treatment can effectively inhibit chilling injury of 'banana plums'. 'Banana plums' were placed under cold stress (4 ℃). The effects of cold stress on various indexes were analyzed by comparing with the control group (10 ℃), and the effects of 1-MCP treatment on phospholipid components, related enzyme activity and related indexes of chilling injury of 'banana plum' at postharvest cold stress temperature (4 ℃) were studied. 1-MCP treatment could effectively inhibit phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) and phosphatidyl inositol (PI) from being hydrolyzed to lysophosphatidyl choline (LPC), lysophosphatidyl ethanolamine (LPE) and lysophosphatidyl inositol (LPI), and inhibit mono-galactosyl-diaclyglycerol (MGDG) from being converted to digalactosyl-diacylglycerol (DGDG), thus judging that 1-MCP treatment maintained the stability of cell membrane. In addition, the 0.5 μ/L 1-MCP treatment also effectively inhibited the increase of the content of signal molecule phosphatidic acid (PA), thus delaying the occurrence of membrane lipid peroxidation of 'banana plum'. 1-MCP treatment effectively delayed the increase time and rate of LOX enzyme activity, PLD enzyme activity and MDA content, inhibited the degradation of cell membrane, and maintained the integrity of cell membrane and inhibited the increase of chilling injury index. 1-MCP treatment before storage and transportation can delay and reduce chilling injury symptoms during low temperature storage and transportation of 'banana plums', and maintain the integrity of fruit cell membrane, thus postponing chilling injury occurrence time of 'banana plums' and ensuring fruit quality.