The effects of 1-MCP (1-methylcyclo-propene) at 0.5, 1 and 2 muL/L on senescence and quality attributes in edible podded pea (Pisum sativum L.var.Saccharatum) during cold storage at 1 degrees C were investigated. The results indicated that treatments with 1 and 2 microL/L 1-MCP significantly inhibited respiratory rate, ethylene production and superoxide production, maintained higher levels of SOD, AsA-POD activities and chlorophyll and AsA contents, reduced the increases in MDA and fiber contents and decay index, thereby delayed the senescence process and quality deterioration. Treatment with 0.5 microL/L 1-MCP showed no significant effects on senescence and quality changes in harvested edible podded pea.