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The effect of 1-methylcyclopropene (1-MCP) on ripening and chilling injury in sapodilla fruits was investigated. Sapodilla fruits were treated with four different concentrations of 1-MCP (0.0, 0.2, 0.5 or 1.0 µL/L) and two exposure times (12 or 24 h) in sealed chambers under different temperatures (15 and 25°C). Following the previous treatment, fruits were stored at 25°C with 85 to 95% relative humidity (RH) for ripening assessment. Subsequently, we evaluated the effect of 1-MCP (1.0 µL/L for 24 h at 25°C) on chilling injury when fruits were stored at 6°C, and matured afterwards at 25°C. 1-MCP treatment delayed the ripening of sapodilla fruits (from 4 to 11 days). Ethylene and carbon dioxide production were reduced and delayed significantly (P<0.05) by 1-MCP treatment. In general, all quality characteristics of fruits were maintained. Sapodilla fruit stored at 6°C for 3, 10 and 14 days developed chilling injury. These chilling injury symptoms were reduced by 1-MCP treatment.       Key words: 1-methylcyclopropene (1-MCP), sapodilla, chilling injury, postharvest.

Responses of sapodilla fruit (Manilkara zapota [L.] P. Royen) to postharvest treatment with 1methylcyclopropene