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Overripening of Chinese jujube (Zizyphus jujuba M) fruit at the postharvest stage usually results in a dramatic decline in quality. The role of 1-methylcyclopropene (1-MCP) and gibberellic acid (GA) in fruit ripening of Chinese jujube during storage in relation to quality was investigated. Fruit ripening of jujube was significantly enhanced by ethylene, whereas rates of respiration and ethylene production of the fruit were reduced by 1-MCP. Treatment with 1-MCP or GA delayed the decreases in firmness and vitamin C and reduced the level of ethanol. Furthermore, the effectiveness of 1-MCP was improved by replicate treatments during storage at 20 or 2 • C. In addition, treatment with GA + 1-MCP resulted in additive beneficial effects on ripening inhibition of the fruit.

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