Indian jujube (Ziziphus mauritiana Lam. cv. Liuxiang) fruits were exposed to 250 μg L^-1 1-methylcyclopropene (1-MCP) for 24 h, then stored at 25℃for 12 days. 1-MCP treatment effectively inhibited fruit browning and rot. Edible rate of fruits pretreated with air and 1-MCP were 12.5% and 92.5%, respectively, after 12 days of storage at 25℃. Pretreatment with 1-MCP significantly decreased ethylene production and retarded the ethylene peak, and delayed the increases of malondialdehyde and membrane permeability which were associated with the increases of the activities of superoxide dismutase and peroxidase．