Fruit of cv. Monthong durian (Durio zibethinus) were treated with 0 (control) or 500 nL L−1 1-MCP for
12 h at 25 ◦C. Fruit were then stored at 15 ◦C. To determine storage life, every 3 days a batch of fruit
was transferred to 25 ◦C. The time to ripeness (adequate eating quality) at 25 ◦C in controls (no 1-MCP)
decreased from 5 days in freshly harvested fruit to 3 days after 18 days of storage at 15 ◦C. Storage life
was considered adequate if the time to ripeness was
≥3 days.