The work aims to study the effects of Nα-lauroyl-L-arginine ethyl ester hydrochloride (LAE), 1-methylcyclopropene (1-MCP) and the integrated treatment on improvement of shelf preservability of flat peaches at normal temperature. Flat peaches were treated with pre-harvest spray of 0.2, 0.5, 0.8 g/L LAE solution, post-harvest fumigation of 1 μL /L 1-MCP for 24 hours and the integrated application. Relative indexes were evaluated after 11 daysof shelf preservation atroom temperature (25~30 ℃). Both LAE and 1-MCP presented rotten protection capacities on flat peaches, and particularly the integrated application showed the highest rotten rate reduction. The final rotten rate was 42.8%, which was reduced by 57.2% compared with control; 1-MCP treatment and the treatment coupled with LAE spay demonstrated extremely significant alleviation of the decrease of total soluble solid content (SSC) and reducing sugar (RS), and significantly maintained the hardness, fracture and peroxidase activity; along the period of storage peroxidase activity, polyphenol oxidase activity and accumulation of malondialdehyde (MDA) were depressed, leading to alleviation of browning. Integrated application of LAE and 1-MCP can improve the preservability of flat peaches in shelf-storage. As active ingredient, LAE performsthe anti-microorganism activity to depress rottenness, and 1-MCP performsas the ethylene receptor inhibitor delaying the over-ripening, oxidation press and browning.