Abstract: The efficacy of 1-methylcyclopropene (1-MCP) in preserving the quality of early-middle maturing table jujube was investigated in this study. The early-middle maturing variety ‘Yanliangcuizao’ and the early maturing variety ‘Qiyuexian’ were harvested and fumigated with 0.1, 0.5 or 1.0 μL/L 1-MCP for 24 h at (20.0 ± 1.0) ℃, and another early maturing variety ‘Zaocuiwang’ were fumigated with 0.5 or 1.0 μL/L 1-MCP, using air sealed and fumigated fruits as the control. All treated fruits were packaged in needle holed 20 μm thick PE bags and stored at 0–1 ℃ and relative humidity of 70%–80%. Physiological and quality change of the fruits were measured periodically during storage. 1-MCP treatment at 1.0, 0.5 and 1.0 μL/L was found to be optimal for ‘Yanliangcuizao’, ‘Qiyuexian’ and ‘Zaocuiwang’, respectively. Compared with the control, 1-MCP treatment decreased ethylene release and respiration rate of the ‘Yanliangcuizao’, postponed the peak time of the two indexes. 1-MCP delayed the decrease of starch, reducing sugar and soluble sugar, maintained higher ascorbic acid contents, enhanced ascorbate peroxidase, superoxide dismutase and catalase activity, inhibited lipoxygenase activity and reduced malondialdehyde accumulation. In conclusion, 1-MCP retarded senescence in early-middle maturing jujube through resistance to reactive oxygen and reduced respiration rate.

Key words: early-middle maturing jujube, 1-methylcyclopropene, preservation, fruit quality, defense enzymes