In order to explore a new de-astringent and crisp of Mopan persimmon,the effect of different treatments on storage quality,physiological and biochemical index and softening enzyme of persimmon fruits were studied.Results showed that 1-MCP effectively inhibited the decline of fruit firmness,the rise of ethanol and cell membrane permeability,the decrease of titratable acidity content,and the increase of PG and CX activity during controlled freezing point(-0.5 ～ –0.2℃) storage.1-MCP combined with vacuum packaging effectively controlled the decline of fruit firmness,increased soluble tannin change to insoluble tannin,and the soluble tannin content had dropped to 0.03% at 60d when fruits were deastringent completely.The firmness was 17.58 kg/cm-2,and storage time was extended to 30d.