| In this thesis, the post-harvest physiology and storage characteristics of Mopan persimmon were systemically studied, which provided theoretical support for the storage and crispiness keeping of Mopan persimmon. The experiment was divided into three parts: (1) 1-MCP treated Mopan Persimmon of ambient and cold storage, (2)Vacuum packaged Mopan Persimmon of different harvest maturities of ambient and cold storage, (3) Mopan Persimmon of 1-MCP treatments in combination with individual vacuum packaging in ambient storage.The results showed that, 1-MCP treatments significantly inhibited the declining of fruit firmness, soluble tannin and the increasing of MDA, membrane relative permeability and the total soluble solids of fruits in both ambient and cold storages. 1-MCP treatment postponed the appearing time of ethylene and respiration peaks in ambient storage and inhibited the PPO activity in the later cold storage. The effect of 0.5μL·L-1 treatment in the inhibition of PPO activity was better.The vacuum packaging significantly inhibited the declining of fruit firmness and the increasing of membrane relative permeability of fruits in ambient storages. The results indicated that the vacuum packaging fruits could be stored for 38～40 days, compared to control fruits it had more 17～19 days in it's storage life. In ambient storage, vacuum packaging transformed the soluble tannin to insoluble tannin effectively. And it had significant effect on flesh firmness keeping and roughness removing. In cold storage, Vacuum packaging significantly inhibited the browning of Mopan persimmon in it's later storage. The core and flesh browning of 60% and 80% ripening stage Mopan persimmon were separately postponed 20,25 days and 25,15 days, compared with control fruits.The results also showed that, the skin color of the low-maturity persimmons were hard to transform into yellow. And it was easier to get browning of the core and flesh than the high-maturity ones. The high-maturity had better effect on firmness keeping and could remove the roughness throughly with good-appearance in the 14th day of storage.What's more, 1-MCP treatments in combination with vacuum packaging inhibited the respiration rate and ethylene production of Mopan persimmon in ambient storage. It also had remarkable effect on the firmness keeping and siganificant inhibition of the increasing of membrane relative permeability and MDA. And it extended the storage life of Mopan persimmon effectively. 0.5μL/L and 1.0μL/L 1-MCP treatment could keep the fruits for 58 and 52 days in ambient storage, respectively 19 and 13 days longer than the control fruits which could be kept for 39 days.
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