To study the effect of 1-MCP treatment on postharvest physiology and biochemical characteristics of green bell pepper with mechanical damage, this research used 10 μL/L 1-MCP to treat the pepper fruits. The quality of bell pepper fruit, cell membrane damage, the malondialehyde (MDA) content, chlorophyll content, activated oxygen scavenging enzymes such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbate peroxidase (or APX), as well as gene expression level were examined periodically during storage. The results showed that 1-MCP treatment could effectively maintain the quality of mechanically damaged pepper fruits over the storage at 20 ℃. Compared with the control group, 1-MCP treatment at 10 μL/L delayed the degradation of chlorophyll and reduction of Vitamin C, inhibited the accumulation of MDA content, and maintained the integrity of the cell membrane of the bell pepper fruits, while increasing the activities of POD, CAT and APX and gene expression. These results incdicate that 1-MCP treatment could effectively delay the senescence of the postharvest mechanically injured green bell pepper, and maintained their storage quality and prolonged their shelf life.