Abstract:To reduce the waste of fresh mulberries and expand the market，this study employed safe and environmentally friendly preservatives（slow-release）including chitosan，1-methylcyclopropene（1-MCP），and linalool，while using the fruit decay rate，weight loss rate，and nutritional flavor factors as evaluation indexes to explore a comprehensive preservation technique suitable for mulberries at 90% maturity（with a soluble solids content ＞10%）.The results showed that the optimal combination of the preservatives（slow-release）for the early-maturing cultivar “Dashi” were as follows：chitosan 0.50 g/L，1-MCP 400 nL/L，and linalool 4 g.For the mid-late maturing cultivar “Zhongsang 5801”，the compound preservative（chitosan 0.50 g/L+linalool 4 g+1-MCP 400 nL/L）significantly reduced the rates of fruit decay and weight loss during storage，while maintaining good fruit quality.Under this combined preservative treatment，the storage duration of “Zhongsang 5801” could be extended to 5 days with relatively favorable sensory quality.In addition to being picked fresh，this cultivar was also suitable for cold storage preservation.