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Experiments were conducted to investigate the effects of 1-methylcyclopropene (1-MCP) on chilling injury disorders and quality maintenance of harvested okra (Hibiscus esculentus L.) fruit during storage at low temperature. Okra fruit were treated with 1 or 5μlL⁻¹ 1-MCP for 16h before storage for 18d at 7°C. Application of 1-MCP significantly alleviated the development of chilling injury disorders such as browning and pitting in okra pods in a concentration-dependent pattern, which was associated with lower membrane permeability and lipid peroxidation. In addition, 1-MCP treatment inhibited the decreases in color parameters (hue angle, lightness and chroma) and chlorophyll degradation, indicating that the bright green color in 1-MCP-treated fruit was well maintained. Furthermore, 1-MCP reduced the chilling-induced decline in variable:maximal chlorophyll fluorescence (F_v/F_m), an indicator of stress injury in plant …