The work aims to study the effect of 1-methylcyclopropylene (1-MCP) and bio-preservatives on the af-ter-ripening quality and related enzyme activities of Guichang actinidia chinensis. With "Guichang" actinidia chinensis as research material, three treatments (1-MCP; 1-MCP+Nisin; 1-MCP+Nata) and CK were used to preserve Guichang actinidia chinensis at (20±1)℃ during its shelf life, and the effects of different treatment methods on the variation characteristics of physiological quality of Guichang actinidia chinensis were studied. 1-MCP and bio-preservatives could delay the physiological metabolism level of Guichang actinidia chinensis and postpone the aging process of fruit. The combination of 1-MCP and natamycin was beneficial to postponing the increase of fruit rot rate, reducing the malondialdehyde (MDA) content, respiration intensity and ethylene production rate, inhibiting the decline of firmness, vitamin C content and reducing sugar content of Guichang actinidia chinensis, promoting the decrease of fruit ratio of sugar to acid, and maintaining the activities of superoxide dismutase (SOD), polygalacturonase (PG) and peroxidase (POD). The effect of 1-MCP and natamycin on the after-ripening quality of Guichang actinidia chinensis is the most significant, which can reduce the metabolic level during shelf life and maintain the after-ripening quality of Guichang actinidia chinensis.