Abstract: In this study,"988" tomato was used to investigate the effects of two different concentrations of 1-MCP treatment on the post-harvest physiology and storage life during ripening. The results showed that 1-MCP treatment can restrain the decline of fruit firmness remarkably,delay the raise of soluble solid contents,and slow the increasing rate of total sugar; It can also restrain ethylene production,postpone the appearing time of respiration and ethylene peak,and decrease the heights of the two peaks. In addition,the pectinase is inhibited effectively,and the SOD activity is preserved at a high level,so that the ripening and softening of tomato are postponed. During the whole storage,it was found that the effect of 0.1μl/L concentration is better for green mature fruit,while the effect of 0.5μl/L concentration is better for turning fruit,and the twice treatment is the best.

Key words: 1-methylcyclopropene (1-MCP), tomato, physiology and biochemistry, storage