Abstract: The effects of individual and combined treatments with 1-methylcyclopropene (1-MCP) at 5 μL/L and tebuconazole at two different concentrations on brown rot control, color and firmness of postharvest “Qingcui” plum fruits during storage were studied in order to explore the possible application of 1-MCP combined with tebuconazole for postharvest preservation of “Qingcui” plum fruits. The results showed that tebuconazole at two concentrations alone and combined with 1-MCP could effectively control the occurrence of brown rot on normal fruits and wounded and inoculated fruits during storage at 20 and 0 ℃, while 1-MCP treatment alone had no such effect on wounded and inoculated plum fruits during storage at room temperature. But it was effective in inhibiting brown rot inoculated in wounds on plum fruits stored at low temperature and also effective against natural incidence at room temperature and low temperature. The combination of 1-MCP with 27.0 mg/L tebuconazole was the most effective against brown rot on plum fruits. At the same time, 1-MCP treatment alone and combined with tebuconazole at two concentrations rather than tebuconazole alone could effectively inhibit the progression of fruit yellowing and softening. The tebuconazole residues of plum fruits subjected to 13.5 mg/L tebuconazole treatment and 1-MCP combined with tebuconazole at 13.5 and 27.0 mg/L were below the maximum residue limit stipulated in the Chinese national standard.

Key words: 1-methylcyclopropene, tebuconazole, “Qingcui&rdquo, plum fruits, brown rot, quality