1-MCP is a novel postharvest tool which has been proven to delay ripening and senescence in plant tissues; however its effects on tropical fruits are now being researched. In an attempt to extend shelf life, papaya fruits (cv. 'Tainung #2') were subjected to varying regimens of 1-MCP treatments to determine the best combination of concentration and duration of exposure to 1-MCP. Trials using hot water and thiobendozole were also performed in an attempt to decrease the occurrence of postharvest decay. Fruit were fumigated in airtight plastic containers with 1-MCP, and the effects of the gas were judged using a variety of parameters including ethylene and carbon dioxide evolution, skin colour, and firmness. The most successful treatment (0.05 μΓ1 1-MCP for 15 mins. at 20°C) increased the time to ripening by as many as 8- 10 days. However, this time could be increased if postharvest disease infection could be controlled more effectively.