Abstract: The effect of treatment with 1-methylcyclopropene (1-MCP) on the postharvest physiology and storage quality of Anxi persimmon (Diospyros kaki L. f. cv. Anxi) fruit was investigated. The fruit were treated with 1.35 μL/L 1-MCP for 12 h, and stored at (20 ± 1) ℃ and 85% relative humidity. The results showed that compared with the control fruit, 1-MCP treatment effectively reduced the respiration intensity, inhibited the change in the chromaticity values of a*, b*, C* and L* and hue angle (h) of the fruit surface, inhibited the decrease of chlorophyll content and the increase of carotenoid content in pericarp, and reduced the increase of red index, thus maintaining better color appearance. In addition, 1-MCP treatment maintained higher fruit firmness and higher contents of total soluble solid, titratable acid, total sugars, sucrose, reducing sugar, vitamin C and tannin. Moreover, 1-MCP treatment reduced fruit mass loss. Therefore, it can be concluded that 1.35 μL/L 1-MCP treatment can delay fruit ripening and senescence, as well as improve the quality of Anxi persimmon during postharvest storage.

Key words: Anxi persimmon (Diospyros kaki L. f. cv. Anxi), fruit, 1-methylcyclopropene, postharvest physiology quality, storage quality