The work aims to study the effects of combined treatment of 1-MCP and MAP packaging on low temperature storage and commercial packaging quality of figs. 'Boji Hong' fig was used as experiment materials to study the effects of 1-MCP (1.0, 1.5, 2.0 μL/L) combined with PE (0.05 mm) packaging bag on keeping fig fresh at (5±1)℃ and the effect of 1-MCP(1.5 μL/L) combined with PE(0.05 mm) packaging bag at room temperature on the quality of commercial packaging figs during circulation. The results indicated that 1-MCP treatment was beneficial to maintain the stability of fig quality, and 1.5 uL/L 1-MCP fumigation treatment had the most significant effect, which could effectively reduce the decay rate of fig and maintain the color, hardness, etc. of fig. For commercial packaging figs, individually packed in PE with 1-MCP compound has extended its freshness effect. The compound treatment had the best effect. 1-MCP treatment at concentration of 1.5 μL/L can effectively delay the aging of figs and extend the low temperature shelf life of fruit. Combined treatment of 1-MCP and PE package has a positive effect on commercial packaging of figs and can effectively ensure the quality of fig circulation.