Basil from all postharvest treatments maintained excellent (rating = 5) overall quality during 4 d at 5 or 10 °C. Overall quality decreased (3.5 to 4.3) for basil stored for 9 d at 5 °C mainly due to necrosis (Fig. 2). After 12 d, basil from all postharvest treatments stored at 10 °C and the 1-MCP-treated basil stored at 5 °C retained acceptable overall quality. However, after transfer to 20 °C for 24 h all basil was rated unmarketable. Throughout storage there were minimal differences between postharvest treatments. Chilling injury symptoms (necrosis) developed sooner and were more evident on basil stored at 5 °C.