The work aims to study the effects of 1-MCP and high-concentration CO2 deastringency treatment on postharvest physiology and shelf quality of persimmon fruits at ambient temperature. With Mopan Persimmon as experi-mental material, 85%~90% (volume fraction) CO2 was selected for deastringency of persimmon fruits for 24 h, and the persimmon was also subject to 1.0 μL/L (concentration) 1-methylcyclopropene (1-MCP) treatment, to explore the effects of different treatments (CO2 deastringency, CO2 deastringency after 1-MCP treatment, 1-MCP and CO2 deastringency at the same time) on the respiratory intensity, ethylene production rate, color, texture, nutrients (TSS, TA, Vc) and composition of volatile gas of persimmon fruits. During shelf life, compared with CO2 deastringency (CK), the deastringency after 1-MCP treatment could effectively reduce the respiratory intensity of persimmon fruit, inhibit the ethylene production rate, delay the change of persimmon fruit color and the decline rate of hardness and crispness of persimmon fruits during shelf life, maintain the nutrients (TSS, TA and Vc contents) of the fruits at a higher level, and effectively slow down the weakening of volatile aroma components. The experimental results further showed that, compared with CK, the simultaneous treatment of 1-MCP and CO2 deastringency accelerated the ripening and softening of fruits, and the difference was significant in the later storage period (P < 0.05). The persimmon fruits subject to high-concentration CO2 deastringency after 1-MCP treatment can not only achieve deastringency as scheduled, but also have better crispness retention and freshness preservation, which extends the shelf life of persimmon fruits. Therefore, compared with the other two groups, high-concentration CO2 deastringency after 1-MCP treatment has the best shelf quality.