Abstract: Youhou sweet persimmon were chosen to investigate the effect of three consistencies of 1-MCP（0.25, 0.50, 1.00 μL · L-1）on postharwest physiology and chilling injury at 4 ℃. The results indicated that 1-MCP treatment efficiently retarded the development of the main chilling injury symptom of sweet persimmon fruit, reduced membrane permeability and MDA content, inhibited ethylene release, but had no effect on respiration rate of the fruits. Further study showed that 1-MCP treatment maintained the higher level of superoxide dismutase（SOD）and catalase（CAT）activities, decreased polyphenol oxidase （PPO）activity and inhibited the increase of peroxidase（POD）activities of fruits. Application of 1.00 μL · L-1 1-MCP treatment had a better effect.

Key words: sweet persimmon, 1-MCP, enzymatic activity, chilling injury, storage