In order to study the effects of 1-MCP treatment at different temperatures on cold storage quality and aroma components of lyceum barbarum in micro-environmental modified atmosphere packaging. Fresh lyceum barbarum fruits were treated with 1-MCP at 0 ℃ and 20 ℃ for 24 h, and then storage the fruits at –(0.5±0.3)℃ in mMAP, explore the effects of different treatment methods (mMAP, abmient temperature 1-MCP+mMAP, low temperature 1-MCP+mMAP) on the decay rate, peel strength, respiration rate, ethylene production rate, relative conductivity, soluble solids, titratable acid, vitamin C, color difference and overall aroma components of lyceumbarbarum. The results showed that the low temperature 1-MCP+mMAP could reduce the life activity of lyceum barbarum fruit during storage, compared with normal temperature treatment, the low temperature treatment could reduce the decay rate to 16.42% at 50 d, decrease the respiration rate and ethylene production rate, maintain the peel strength of the fruit, delay the increase of relative electrical conductivity and vitamin C and the decrease of L, a, b. The difference of aroma components between the two treatments decreased gradually during storage, there was no significant difference after 30 days. In summary, low temperature 1-MCP treatment can protect the taste and color of lyceum barbarum fruits, avoid fruit decay and senescence, and maintain good commercial value after 50 days of storage.