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