The effects of treatment using 1-methylcyclopropene (1-MCP) and blanching on the storage quality of fresh-cut celery stored at low temperature were explored. Freshcut celery was blanched at 50 ℃ for various durations (0∼80 s) and treated with different 1-MCP volume fractions (0∼1.8 µL/L). The results showed that the optimum conditions for blanching were 50 ℃ for 20 s and that for 1-MCP treatment were 0.9 µL/L for 24 h. Fresh-cut celery samples were treated by one or both of the techniques and then refrigerated at (4±1) ℃. The results showed that the combination of blanching and 1-MCP treatment was more effective in slowing membrane lipid peroxidation during storage, reducing the levels of reactive oxygen species (ROS) such as superoxide anion (O₂^-) and hydrogen peroxide (H₂O₂), and decreasing the malondialdehyde (MDA) content. Furthermore, this treatment preserved high superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) activities in the fresh-cut celery as well as maintained the content of endogenous antioxidants such as reduced vitamin C (VC) and reduced glutathione (GSH). Thus, the treatment retained both the hardness and color of fresh-cut celery to a certain extent and increased the refrigeration storage time by 3∼6 d.