This study was conducted to extend the postharvest life of eggplant ($Solanum$ $melongena$ L.) by modified atmosphere packaging using a OPP bag with 1-MCP to evaluate the alleviation effects of that treatment on external chilling injury during at low temperature. 1-MCP treatment at the level of $1.0{mu}L{cdot}L^{-1}$ were very effective in delaying the progress of surface bronzing of eggplant during 10 days of storage at $8^{circ}C$, but not significant at $1^{circ}C$. Also, the treatment of 1-MCP at the levels of $0.1{sim}1.0{mu}L{cdot}L^{-1}$ are beneficial to complement low temperature storage and maintain quality indices such as higher firmness and lower weight loss than untreated control even at a critical low temperature 4 to $8^{circ}C$. The treatment of carbon dioxide using dry ice (DI, 5 g/3 fruits) significantly promoted chilling injury of eggplant stored at $4^{circ}C$, symptoms were appeared from 3 days after treatment and combination treatment of 1-MCP did not block the development of chilling injury symptom. Meanwhile, single treatment of $CO_2$ absorber (CA, 5 g/3 fruits) or combination treatment with 1-MCP at the level of $1.0{mu}L{cdot}L^{-1}$ prevented effectively the external and internal chilling injury at $4^{circ}C$ during 6 days and 15 days of MAP storage, respectively. Results suggest that 1-MCP and carbon dioxide absorber treatments delay fruit deterioration and are beneficial to broaden storage temperature of eggplant fruits.