Abstract: The effects of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment, polyethylene film MAP (PEF-MAP) and silicon gum film MAP (SGF-MAP) on quality retention and physiology property of fresh Lycium barbarum fruit during storage at (2 ± 1) °C were investigated. 1-MCP treatment alleviated sensory soured smell at the end of storage (35 d), while the titratable acidity (TA) and skin color were not significantly influenced（P＞0.05）. PEF-MAP and SGF-MAP improved SSC/TA ratio and fruit sensory attributes including skin condition, aroma and texture properties, retained soluble solids content, while had no effect on color and juicy condition. The decay incidence at the end of storage decreased from 46.7% for control to 31.1% for 1-MCP, 8.9% for PEF-MAP and 26.7% for SGF-MAP, respectively. Among the above three treatments, PEF-MAP was most effective on overall quality retention of Lycium barbarum fruit, and the postharvest life was extended for 14 d. The results of this research can provide a reference for commercial production of fresh Lycium barbarum fruit.