To study the effects of tea polyphenols， 1-methylcyclopropene （1-MCP） and their compound treatments on the quality changes of yellow kiwifruit after harvest. Yellow kiwifruit from Pujiang River， Sichuan Province was used as the test material. First， Fruits were treated with 1-MCP for 24 h， then coated with 0.7% tea polyphenols for normal temperature storage test. During storage， the changes of hardness， weight loss， color difference b value， respiratory intensity， ethylene release， vitamin C content， chlorophyll content， pectin content， polyhemicuronidase， pectin methyl esterase and pectin lyase activity were analyzed. The results show that the compound treatment could prolong the storage period of kiwifruit， keep the better color of the fruit， reduce the weight loss rate and delay the appearance of the peak of respiration and ethylene release at room temperature. And delaying the consumption of nutrients and maintaining the sensory quality of kiwifruit. Comprehensive analysis shows that the compound fresh-keeping treatment has good effect of keeping fresh.