The protein content of sweet basil leaves continually decreased
as the storage period increased. Protein degradation was significantly
retarded by 1-MCP pre-treatment (Fig. 4), with the greatest
effect obtained by the 0.4 gm−3 treatment. In addition, there were
no significant differences between 0.4 and 0.6 gm−3 1-MCP treatments.
By the 7th day, the protein content of control leaveswas 15%
of the initial value. However, protein contents were 28, 73 and 68%
of the initial value for 1-MCP treated leaves at 0 .2, 0.4 and 0.6 gm−3,
respectively.