Abstract: The effect of 1- MCP treatment on quality of fresh- cut sage was evaluated. The 1- MCP treatment of1 mg / dm³ for 24 h hold the chlorophyll content effectively,and avoided the browning and formation of the black spots on the surface of the sage leaves. The GC- MS analysis showed that total 19 volatile compounds were detected in the fresh sage that was 233.2 μg / g. The α- pinene,2- camphor,camphene,cineole,β- pinene andβ- thujone were the main components of the fresh sage.The sage after the 1- MCP treatment presented 21 volatile compounds,which was 382.3 μg / g.Remarkably,the flavor of the 1- MCP treated fresh- cut sage was similar to that of the fresh sage.Hence,the 1- MCP treatment enhanced the quality of the fresh- cut sage.