Abstract:The effects of comprehensive treatment with 1-methylcyclopropene（1-MCP），the extracts of clove，licorice and chitosan on the shelf life quality of Prunus salicina cv. ′Cuihongli′at room temperature were investigated.The results showed that the treatment groups of 2，3 and 12[1-MCP（μL·L-1）∶clove extracts（%）∶licorice extracts（%）∶chitosan（%）=0.25∶2.00∶0.50∶1.50，0.25∶1.00∶2.00∶1.00，1.50∶1.50∶1.00∶0.50]could significantly slow down the decrease of fruit hardness and increase of weight loss，inhibit the decrease of soluble solids content and the increase of malondialdehyde content in the storage process，and improve the storage quality of P.salicina cv.′Cuihongli′.The results of stepwise regression analysis suggested that the hardness of P.salicina cv.′Cuihongli′was related with the addition of 1-MCP，extracts of clove and licorice，and chitosan；while its weight retention rate was related with the addition of clove and licorice extracts.A first-order kinetic model was established for the change of the hardness of P.salicina cv.′Cuihongli′during its shelf life.When 30%of hardness decrease was set as the endpoint of shelf life，the shelf life of the control group was 13 days，while those of the groups with the treatment groups 2，3 and 12 were 17，19 and 21 days，respectively；a zero-order kinetic model was established for the change of the weight retension rate of P.salicina cv.′Cuihongli′during its shelf life.When 5%of weight loss was set as the endpoint of shelf life，the shelf life of the control group was 5 days，while those groups with the treatment groups 2，3 and 12 were 19，16，and 15 days，respectively.