Abstract: In order to reveal the fresh-keeping effects of 1-MCP and phytic acid on postharvest strawberry, strawberry was treated with 1-MCP alone, 0.1% phytic acid alone and both of them (first 1-MCP and then 0.1% phytic acid) before storage at (4 ±1) ℃, and the changes of weight loss rate, firmness, soluble solid content (SSC), respiration intensity, vitamin C, titratable acidity (TA) and relative conductivity were measured during the storage period of 14 days. The results indicated that 1-MCP and phytic acid could effectively reduce the weight loss rate and respiration intensity of strawberry, delay the occurrence of SSC peak, ripening and senescence, and inhibit the decrease of fruit firmness and the content of TA and VC. Better results were achieved by the combined use of 1-MCP and phytic acid than their separate use. The quality of strawberry could be significantly improved by the combined use of 1-MCP and phytic acid during storage.

Key words: strawberry, 1-MCP, phytic acid, physiological characteristics