Changes in Prooxidant and Antioxidant Enzymes and Reduction of Chilling Injury Symptoms during Low-temperature Storage of 'Fuyu' Persimmon Treated with 1-Methylcyclopropene

'Fuyu' perisimmon fruit were treated with 500 nL.L-1 1-methylcyclopropene (1-MCP) for 24 h at 20 degrees C and then stored at 4 degrees C for 45 days to investigate the effects of 1-MCP on chilling injury (CI) during storage at 4 degrees C. Persimmon fruit developed CI, manifested as rapid softening and external and internal browning. Injury symptoms were reduced by 1-MCP treatment. 1-MCP also delayed increases in respiration and ethylene production. Compared with control fruit, 1-MCP-treated fruit exhibited increased superoxide dismutase and catalase activities within the initial storage period and lower membrane permeability, malondialdehyde content, and peroxidase and polyphenol oxidase activities throughout the entire storage period. These results suggest that reduction of CI symptoms in persimmon fruit in response to 1-MCP treatment may be attributed to altered oxidative status.