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Date Published: 17/04/2016
Online Published: 17/04/2016
Abstract Views: 85
Views PDF: 56
DOI: https://doi.org/10.52714/dthu.19.4.2016.341
Issue
No. 19 (2016): Part B - Natural Sciences
Section
Natural Sciences Issue
How to Cite
Le, S. N., & Nguyen, H. T. L. (2016). Effects of Aminoethoxyvinylglycine (AVG) and preservation temperature on the qualities, storage time of postharvest cantaloupe (Cucumis melo L.). Dong Thap University Journal of Science, 19, 85-90. https://doi.org/10.52714/dthu.19.4.2016.341

Effects of Aminoethoxyvinylglycine (AVG) and preservation temperature on the qualities, storage time of postharvest cantaloupe (Cucumis melo L.)

Si Ngoc Le1, , Hoang Thao Ly Nguyen1
1 AHRD

Main Article Content

Abstract

The study purpose is to prolong the ripe stage of postharvest cantaloupe. To this end, certain techniques are used to decrease the biosynthesis of ethylene which influences greatly the biotransformation speed of postharvest fruits. AVG was applied by spraying directly on the fruits 25 days after set fruits with the concentration 0.8 g/l. Results show that postharvest cantaloupes maintain the best qualities after treated at 10±2oC, within 30 days of preservation, with the hardness 0.134 kg/cm2, and a decrease in weight loss compared with the untreated samples  (0.08 – 0.18 g). The Brix value got 9.166oBrix and total sugar was 62.723 mg/g.

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Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Keywords

AVG, cantaloupe, temperature.

References

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