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The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO 2 ) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO 2 gas generated by a releasing agent, and the quality, fruit decay, microbial inhibition, and enzyme activities [polyphenol oxidase (PPO), superoxide dismutase (SOD), ascorbate peroxidase (APX), and phenylalanine ammonia lyase (PAL)] at 4 °C were measured for 16 days. 1-MCP alone could maintain the fruit quality during storage but had little effect on microbial growth, resulting in quick decay during storage. ClO 2 treatment effectively inhibited microbial growth during storage and improved shelf life with no visual damage. Moreover, 1-MCP in combination with ClO 2 was superior in maintaining quality attributes as compared with 1-MCP alone, as significant differences were found in some indices. Furthermore, 1-MCP in combination with ClO 2 maintained higher SOD, APX, and PAL activities and lower PPO activity as compared with the control and 1-MCP alone. Overall, ClO 2 enhanced the effect of 1-MCP on strawberries during storage and shelf life, possibly through the inhibition of microbial growth and regulation of enzyme activity. The combination of 1-MCP and ClO 2 may serve as a potential strategy with dual physiological and antimicrobial effects for the preservation of perishable products.

Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry