This paper studies the influence of 1-MCP on specks of ripen bananas.The results showed that: 0.5 and 1.0 μL/L 1-MCP treatment can obviously retard the occurrence of the specks and extend the shelf life even for those are speeded ripening for wholesale(3/4 peel yellow or fully)or retail(peels turns yellow).Moreover,1-MCP treatments delayed the peel green color changes as well as the starch decomposition;it also prevented browning and watering of the fruits during the storage.This research was useful on reducing the postharvest losses and relatively increasing the commercial value of bananas.Two different doses of 1-MCP treatment did not show significant difference.