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Date Published: 17/04/2016
Online Published: 17/04/2016
Abstract Views: 54
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DOI: https://doi.org/10.52714/dthu.19.4.2016.342
Issue
No. 19 (2016): Part B - Natural Sciences
Section
Natural Sciences Issue
How to Cite
Le, T. K. L., Nguyen, T. H., & Nguyen, M. H. (2016). Effects of 1- methylcyclopropene treatments on of mac bac sapodilla fruit quality (Chau Thanh District – Tien Giang Province) in storage time. Dong Thap University Journal of Science, 19, 91-95. https://doi.org/10.52714/dthu.19.4.2016.342

Effects of 1- methylcyclopropene treatments on of mac bac sapodilla fruit quality (Chau Thanh District – Tien Giang Province) in storage time

Thi Kim Loan Le1,, Tan Hung Nguyen1, Minh Hieu Nguyen2
1 Tien Giang University
2 Tien Giang Department of Agriculture and Rural Development

Main Article Content

Abstract

In this study, we investigated effects of 1-methylcyclopropene (1-MCP) on sapodillas treated at concentrations of 0.05; 0.1; 0.15 μg/L within 24 hours. Then, the fruits were preserved at 25ºC to monitor changes of their physical properties and chemical composition.
The results showed that the1-MCP treatment on sapodillas inhibited the respiration, slowed down the ripening, maintained the colors, and slowed down the softening. With regard to the changes of weight, skin color and flesh as well as sugar, brix and vitamin C content, it showed that the 1-MCP treatment samples at concentration of 0.15μg/L obtained the best quality after 12 days of preservation at 25°C.

Article Details

Creative Commons License

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

Keywords

1-MCP, sapodillas, quality, fruit ripening.

References

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