Apple is one of the important fruit in Iran. From the respiration and ethylene production view, apple classified as a climacterics fruit. Therefore, any treatment can inhibite or prevent the action of ethylene, could increased the post-harvest storage span. 1-Methylcyclopropane (1-MCP) is one of the chemical witch is environmental save and use as a very small concentrations. In this experiment, the effects of 1-MCP at concentrations of 0 (as a control), 0.25, 0.5, 0.75 and 1 µl.l-1 were used in apple cv. "Golab Kohanz", a land race fruits which is cultivated from long times ago in Iran. In the experiment, the effect of 1-MCP on the storage life (1°C) and shelf life (20°C) was studied. After the 1-MCP treatments, they were moved to cold room at 2 ?C and RH of ca 90% for 150 days. Experiments were done at College of Agriculture, Isfahan University of Technology. Samples were removed from the cold room and analysis for physicochemical characteristics. The study was done through the split plot in time within a complete randomized design in 4 replications. The results of the study showed that the highest firmness and titratable acidity (TA) were seen in plants treated by1-MCP . "Golab Kohanz" apples treated with 1-MCP improved total soluble solid compared to the control non-treated fruits. In general, 1-MCP-treated apples delay ripening during storing in cold room and increased storage life. Moreover the least of pH, the ratio of TSS/TA and percent weight loss occurred on apples treated with 1-MCP. Apples treated with 0.75 and 1 ml.L -1 1-MCP had most firmness compared to the control non-treated fruits. The apples responded to 1 ml.L -1 and 0.75 ml.L -1 have indicated similar effect. The result obtained from the study over the effect of 1-MCP on the shelf life of "Golab Kohanz" apples in 20 ?C showed that this substances relatively positive effect on the preservation of fruit and it seems that 1-MCP is able to keep the quality of fruit over longer periods of time at shelf-life temperature. Golab Kohanz" apples treated with 1-MCP showed improved fruit firmness, titratable acidity (TA), and total soluble solid after 4 and 10 day at 20 ?C , compared to the control non-treated fruits. Also, treatment with 1-MCP significantly reduced pH and percent weight loss in "Golab Kohanze". In general, 1-MCP-treated apples delay ripening during storing in cold room and increased shelf life. Overall, the results indicate that 1-MCP has tremendous potential for maintaining apple quality during storage and post storage.
