In the study,the effect of 1-MCP,ClO2and1-MCP + ClO2treatments on preservation of tomato under controlled room temperature [( 20 ~ 25) ℃]and cold [( 10 ± 1) ℃]was studied. The results showed that all treatments were able to delay the decay and the respiration rate of the tomato. The reductions in firmness and pectinase activity were effectively retarded,the insoluble pectin into soluble pectin was also slowed down. Combination of low temperature storage and 1-MCP + ClO2treatments were the best for tomato preservation. After 45 d storage,the decay rates of fruits treated with 1-MCP + ClO2were 54% lower than control group,while contents of fruit firmness,TSS and insoluble pectin were 0. 35% and 0. 2 g /100 g higher than control group.