Abstract:In order to prolong the storage period and maintain the quality of passion fruit during storage，the effects of 2 mmol∕L salicylic acid（SA），1 mmol∕L 1-methylcyclopropene（1-MCP），and 1-MCP combined with SA on the quality，reactive oxygen species and antioxidant enzymes of purple passion fruit during postharvest storage were compared and studied.After treated with 1-MCP，SA and 1-MCP combined with SA，passion fruit inhibited the release of ethylene and the lipoxygenase（LOX）activity to a certain extent，and promoted the activity of chitinase（CHI）and β-1，3-glucanase（GLU）.The antioxidant capacity and disease resistance were enhanced，and the rotting rate was decreased. However，SA could enhanced the respiration of passion fruit，which led to shrinkage and weight loss，and accelerated the total acid loss.1-MCP inhibits respiration，enhances superoxide dismutase（SOD）activity，which is conducive to controlling weight loss and shrinkage，but its effect on peroxidase（POD）activity is not conducive to controlling aging.1-MCP combined with SA had a stronger positive effect on POD activity，CHI activity as well as GLU activity than that observed with 1-MCP or SA alone. Therefore，1-MCP combined with SA reduced the shrinkage，weight loss and decay rate of passion fruit by improving the antioxidant capacity and disease resistance of passion fruit，and could effectively avoid the adverse effects of 1-MCP or SA treatment alone，synergistically maintaining the postharvest storage quality of passion fruit.