During ripening at 25 °C, pulp firmness of the controls decreased rapidly from day 2 (Fig. 1). The same was found in ethephon-treated fruit. Treatment with 1-MCP prevented the decrease in firmness for 6-7 days of ripening at 25 °C (Fig. 1A). However, between day 7 and 9 a decrease in firmness was found in this fruit which was similar to the rate found in the controls during day 2–5 (Fig. 1A). In fruit treated with 1-MCP and ethephon, pulp firmness was not affected for 3–4 days, then decreased rapidly from day 5 onward (Fig. 1A).