HIỆU QUẢ CỦA XỬ LÝ 1-MCP ĐẾN CHẤT LƯỢNG QUẢ CHÔM CHÔM JAVA TRONG BẢO QUẢN LẠNH

Efficacy of 1-Methylcyclopropene (1-MCP) fumigation to quality of rambutan cv.java during cool storage was investigated. Results indicated that treatment of 1-MCP maintained the quality of rambutan fruits cv. Java during cool storage. Among them, the treatment regime of 1-MCP 1.5ppm, 4h at 20-22oC was the most suitable in terms of delaying pericarp browning; rotten rate and changes of TSS, total acidity and ascorbic acid content during storage at 130C. Pre-treating by dipping into hot water (43oC) for 6 min before fumigating by 1-MCP 1.5ppm, 4h 20-22oC, would be better in delaying pericarp browning, fungal rotting rate and reducing losses of TSS, total acidity and ascorbic acid content during storage at 13oC. However there was no significant impact to quality of fruit when pretreated by combinations of CaCl2 and citric acid or hot water dip (43oC/6 min) and CaCl2 and Citric acid.