This study aimed to investigate the effects of 1-methylcyclopropylene (1-MCP) and abscisic acid (ABA) treatments on the postharvest tangerine variety Orah. The whole fruit was treated separately with 0.6 μL/L 1-methylcyclopropylene and 20 mg/L abscisic acid. The fruit was subjected to texture analysis, whereas fruit peel was obtained for microstructure observation. Correlation and principal component analyses showed that 1-MCP treatment could maintain a good peel texture. ABA treatment accelerated fruit senescence and caused the deterioration of textural properties of the fruit. The data showed that 1-MCP treatment maintained the integrity and compactness of the peel structure. The peel of the fruit treated 1-methylcyclopropylene also had a uniform thickness after storing at ambient temperature for 20 days. The peel tissue of fruit treated with ABA was more prone to collapse and structural disorder. These findings study suggested that 1-methylcyclopropylene treatment was an effective way to prevent the deterioration of Orah tangerines.
