This paper is about to investigate the effect of ethylene adsorbent coupling with 1-MCP on the postharvest storage quality and after-ripening textures of 'Guichang' Kiwifruit. The best taste samples were obtained by naturally ripen. The harvest fruits were treated by different MCP treatments (0.25 μL/L 1-MCP, 0.5 μL/L 1-MCP, 2%ethylene adsorbent+0.25 μL/L 1-MCP), the control was no treatment. All indexes were tested regularly after 120 d storage. Optimizing treatment was obtained by principal component analysis and compared with best-taste sample(M0). The results show that the treatment of 2% ethylene adsorbent coupling with 0.25 μL/L1-MCP significantly inhibited fruit rotting rate, delayed the decreasing of nutritional quality and significantly decreased the concentration of ethylene in fruit micro-environment. The treatment of 0.5 μL/L 1-MCP can reduced respiration rate and ethylene production rate. The principal component analysis shows that the best texture close to M0 is sample M11-ethylene adsorbent Coupling 0.25 μL/L 1-MCP (6 d), sample M8-0. 5 μL/L 1-MCP (6 d), and sample M12-ethylene adsorbent Coupling 0.25 μL/L 1-MCP (9 d) in the order. It is found that ethylene adsorbent coupling with 0.25 μL/L 1-MCP could maintain the best after-ripening textures of Kiwifruit. Therefore, the postharvest 2% ethylene adsorbent coupling with 0.25μL/L1-MCP treatment is the best in fresh-keeping "Gui Chang" Kiwifruit.