The effect of 1-methylcyclopropene (1-MCP) combined with ethylene absorbent (EA) on the shelf-life quality and physiology of yellow peach was investigated. ‘Jinxiu’ yellow peach was used as the material， and four treatments including the control (CK)， 1-MCP (10 μL/L)， EA (3%) and 1-MCP-EA were employed， and the shelf-life quality and physiology of yellow peach of different methods were analyzed. The results showed that the decay rates at 10 days of shelf life were 86.7% in the CK group， 80% in the ethylene adsorbent group， 70% in the 1-MCP group， and 60% in the 1-MCP+ethylene adsorbent group， and the treatment of 1-MCP combined with ethylene absorbent (1-MCP-EA) effectively inhibited the rise of decay rate of yellow peach， reduced the occurrence of pulp browning， and delayed the decline of fruit hardness， soluble solids， titratable acid and vitamin C. At the meanwhile， the content of total flavonoids and total phenols is the highest， 808 mg/100 g and 559.6 mg/100 g， andthe total antioxidant activity remains at a high level， while the activities of polyphenol oxidase(PPO) and peroxidase(POD) remain at a low level. Principal component analysis (PCA) was used for comprehensive comparative analysis through the obtained index data. According to the evaluation model， the overall quality scores of the four treatment groups were arranged in order from high to low: 1-MCP-EA>1-MCP>EA>CK. Therefore， 1-MCP-EA has the best effect on the postharvest preservation， and can better maintain shelf-life quality of yellow peach.