Abstract:The preservative effects of a color-protective reagent that contained sulfur-free compounds combined with 1-methylcyclopropene（1-MCP）on eight mature jujube fruit samples at 0 ℃ was studied.The treatment with this combination effectively maintained the quality of the jujube fruits，significantly（p＜0.05）reduced their decay and respiration rates，and enabled the maintenance of the flesh hardness，titratable acid content，and antioxidant enzyme activity of the jujube fruits at high levels.These preservative effects were superior to those of the single treatments with the color-protective reagent or 1-MCP.The combination treatment displayed good synergistic effects.These findings indicated the efficacy of this combination treatment in reducing the decay rate and prolonging the storage quality of jujube.