Abstract: The effects of 1-MCP on‘Red Fuji’apple fruit firmness，chlorophyll，carotene and
anthocyanin content changes during storage，and focus on the anthocyanin content changes and synthetic
enzymes（PAL，CHI，DFR，UFGT）activity and degradation enzyme PPO，POD activity changes. The
results showed that ： 1-MCP treatment can inhibit degradation of chlorophyll and anthocyanin
accumulation in early storage，delay the accumulation of carotenoids and anthocyanins late degradation；
Through the analysis of correlation showed that，during postharvest storage，anthocyanin synthesis was not
related with CHI，DFR activity changes but with PAL，UFGT activity are closely related；During
postharvest storage，anthocyanin degradation enzyme PPO，POD activity increased firstly and then
decreased，during the whole storage，PPO activity of control group is higher than that of 1-MCP treatment
group，1-MCP treatment significantly inhibit the rise of POD activity in the pre-storage peel and the fall of
POD activity in the late storage.

Key words: apple, 1-MCP, peel pigment, postharvest