Nghiên cứu ảnh hưởng của aminoethoxyvinylglycine (AVG) và 1- methylcyclopropene (1-MCP) đến cấu trúc và chất lượng quả bơ Booth7 (Persea americana Mill) sau thu hoạch
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Từ khóa:
Quả bơ Booth7
AVG
1-MCP
độ cứng
tỷ lệ hư hỏng
hao hụt khối lượng
Tóm tắt
Quả bị mềm và giảm chất lượng là hai yếu tố ảnh hưởng đến thời gian bảo quản quả bơ Booth7 sau thu hoạch, đó là do các tổn thương cơ học trong quá trình thu hoạch, vận chuyển và hô hấp cùng với sự mất nước. Ethylene là tác nhân chính làm quá trình chín diễn ra nhanh. Aminoethoxyvinylglycine (AVG) và
1-Methylcyclopropene (1-MCP) có tác động kìm hãm quá trình sinh tổng hợp ethylene. Mục tiêu của nghiên cứu là đánh giá hiệu quả xử lý 430 ppm AVG và 500 ppb 1-MCP nhằm duy trì chất lượng và kéo dài thời hạn bảo quản quả bơ. Mẫu đối chứng là mẫu không xử lý. Quả bơ bảo quản 40 ngày ở điều kiện lạnh (8±1℃); độ ẩm (90±5%) và phân tích 4 ngày/lần. Kết quả cho thấy, xử lý kết hợp 430 ppm AVG và 500 ppb 1-MCP đã làm chậm quá trình làm mềm và biến đổi màu sắc thịt và vỏ quả bơ, hạn chế tổn thất khối lượng, tỷ lệ hư hỏng và tăng đáng kể hàm lượng chất rắn hòa tan (Bx), hàm lượng acid tổng số của quả trong quá trình bảo quản.
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Trần Thị Kim Nhi, và Nguyễn Văn Toản. “Nghiên cứu ảnh hưởng của Aminoethoxyvinylglycine (AVG) Và 1- Methylcyclopropene (1-MCP) đến cấu Trúc Và chất lượng Quả Bơ Booth7 (Persea Americana Mill) Sau Thu hoạch”. Tạp Chí Khoa học Và Công nghệ Đại học Đà Nẵng, vol 21, số p.h 8.2, Tháng Tám 2023, tr 41-46, https://jst-ud.vn/jst-ud/article/view/8489.
