Abstract: This study investigated the effects of ozone combined with 1-MCP, ethylene absorbent treatment on tomato fresh-keeping. The tomato samples were harvested and then transferred into the laboratory, where they were packed in micro-porous film and treated with ozone combined with ethylene absorbent, ozone combined with 1-MCP and ozone combined with ethylene absorbent and 1-MCP. The tomatoes packed in micro-porous film were treated with 17.14 mg/m³ozone for 15 min. Each package contained approximately 7.5 kg of samples and was stored at (10±1)℃. Measurements on firmness, the respiration rates, nutrition, metabolites, enzyme activity and aroma content were made to determine the best preservation combination. Results indicated that ozone combined with 1-MCP and ethylene absorbent could sustain high firmness and inhibit respiratory rate aroma content. It also could reduce the loss rate of nutrients such as titratable acid, total soluble solids, vitamin C and lycopene, inhibit the accumulation of malonaldehyde and the activity of peroxidase and ascorbate peroxidase, maintaining the aroma content of tomato. It was therefore concluded that, compared with the three other treatments, ozone combined with 1-MCP and ethylene had good fresh-keeping effects on tomato.