The work aims to investigate the effects of 1-methylcyclopropene (1-MCP) and propolis on the preservation results of honey peaches stored at (8±1)℃. With Yutian peach as test material, it was treated by 1-MCP, propolis and 1-MCP + propolis, respectively, and the changes in respiration intensity, ethylene production rate, decay rate, firmness, water loss rate, soluble solids content, vitamin C content, SOD activity and malondialdehyde content were studyed. Results showed that, compared with the control group, 1-MCP, propolis and 1-MCP + propolis could reduce the respiration intensity, ethylene production rate and decay rate of honey peach, and keep the firmness, reduce the water loss rate, delay the degradation rate of soluble solids and Vc, remain the SOD enzyme activity and reduce the malondialdehyde of the fruits. They could all improve the storage quality of honey peach, while propolis + 1-MCP had better treatment effects. 1-MCP, propolis and 1-MCP+propolis could reduce the metaboilic level of honey peach during storage and remain its quality. However, the composite treatment effect of 1-MCP + propolis is better than that of 1-MCP and propolis alone.