Abstract: 【Objective】 To investigate the effects of calcium chloride and 1-MCP on the storage quality of postharvest Xizhou honeydew melon. 【Methods】 Fresh Xizhou honeydew melon was used as test materials, with 1.5% CaCl₂ and 1.5% CaCl₂ respectively μL/L 1-methylcyclopropene and 1.5% CaCl₂, 1 μL/L 1-methylcyclopropene compound treatment, with the untreated Xizhou melon as the control group.Meanwhile, the changes of decay rate, weight loss rate, respiratory intensity, hardness, soluble solids, protopectin, pod enzyme and CAT enzyme during storage were analyzed. 【Results】 Both calcium chloride and 1-MCP could inhibit the respiratory intensity of Xizhou melon, and the combined treatment of calcium chloride and 1-MCP also delayed the respiratory jump of fruit. On the 28th day, the fruit hardness of the combined treatment of calcium chloride and 1-MCP was increased by 83.3% and the original pectin content was increased by 7.5 mg/(g·FW) compared with CK group. Compared with CK, the content of soluble solid increased by 20.4%, and the activities of POD enzyme and CAT enzyme decreased by 42.9% and 64.6%, respectively. 【Conclusion】 The combined treatment of calcium chloride and 1-MCP can better inhibit the respiratory intensity of fruit and the decomposition of protopectin, delay the softening of Xizhou melon and maintain the fruit storage quality.