Fresh broccolis were treated with spontaneous release of 2. 5 μL /L 1-methylcyclopropene( 1-MCP) and 5% carbon dioxide. The storage quality of broccoli during shelf life at 20 ± 3℃. Brocoli was tested. Broccoli with ice without( 1-MCP) or 5% carbon dioxide treatment was used as control. The results showed that spontaneous release carbon dioxide could delay the decrease of vitamin C and chlorophyll contents; Spontaneous release 1-MCP treatment could decrease the respiration intensity,and delay the decrease of soluble solids contents of broccoli. Spontaneous release of 1-MCP and CO 2 exhibited a better effect than ice treatment on improving the broccoli quality during shelf life period.