The effect of different 1-MCP fumigation time on the physiology and storage quality of Thompson Seedless grapes stored at low temperature at the sales site was studied. Xinjiang Thompson Seedless grapes were transported at 1~ 6 ℃ to the sales site and treated by 1-MCP(concentration: 1.0×10-6, fumigation time: 24,48 h) at 5 ℃, then stored at 0 ℃, and the related physiological indicators were measured at regular time intervals. The results showed that the two different 1-MCP fumigation time treatments could both reduce the thresh rate, decay rate and stem browning index of the grapes, delay the decline of total soluble solids and titratable acid content, and keep the quality of the fruits. The effect of 48 h treatment was better. In conclusion, the 1-MCP treatment at 5 ℃ for 48 h could effectively inhibit postharvest physiological metabolism and maintain a good quality of Thompson Seedless grapes.