NGHIÊN CỨU HIỆU QUẢ PHUN ACID SALICYLIC TIỀN THU HOẠCH LÊN KHẢ NĂNG CHỐNG CHỊU TỔN THƯƠNG LẠNH CỦA TRÁI XOÀI CÁT CHU (Mangifera indica L.) TRONG QUÁ TRÌNH BẢO QUẢN

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Tác giả: Thị Mỹ Hồng Bùi, Cao Ngân Vy Lâm, Hoàng Minh Nguyễn, Thanh Tùng Nguyễn, Hiếu Kiên Phạm

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Đại học Công Thương (Tên cũ: Tạp chí Khoa học Công nghệ và Thực phẩm), 2024

Mô tả vật lý: tr.96

Bộ sưu tập: Metadata

ID: 483776

Thêm vào giỏ

Nghiên cứu được thực hiện nhằm đánh giá sự biến đổi chất lượng của xoài Cát Chu trong điều kiện phun acid salicylic kết hợp với các nhiệt độ tồn trữ gây tổn thương lạnh. Kết quả nghiên cứu cho thấy biện pháp bảo quản sau thu hoạch xoài tốt nhất là thu hoạch trái xoài Cát Chu ở giai đoạn 90 ngày tuổi, kết hợp xử lý acid salicylic ở nồng độ 1 mM tiền thu hoạch và bảo quản trái ở nhiệt độ 8 oC đã làm giảm sự hao hụt khối lượng trái ở mức thấp nhất, thời gian tồn trữ có thể kéo dài đến 5 tuần + 5 ngày vẫn duy trì độ chắc của trái, tổng chất rắn hoà tan, hàm lượng vitamin C, hàm lượng đường tổng số, màu sắc của vỏ và thịt trái ở mức cao. Kết quả của nghiên cứu là căn cứ để tiến hành nghiên cứu sâu hơn về các biện pháp bảo quản và là dữ liệu tham khảo cho các nhà vườn, doanh nghiệp chế biến thực phẩm trong việc bảo quản trái xoài sau thu hoạch.The study was conducted to evaluate the quality changes of Cat Chu mango under conditions of acid salicylic spraying combined with storage temperatures that cause cold injury. The research findings indicate that the optimal post-harvest preservation approach for Cat Chu mangoes involved harvesting them at 90 days of age, with a pre-harvest treatment of acid salicylic at a concentration of 1 mM, followed by storage at low temperatures (around 8 °C). Employing this method led to significantly reduced fruit weight loss, extending the storage time to approximately 5 weeks + 5 days while retaining the firmness of the fruit, as well as the levels of total soluble solids, vitamin C content, and total sugar content. Additionally, the mangoes exhibited a high value of lightness on both the skin and flesh. These results provide a valuable foundation for further research on preservation methods and serve as a reference guide for gardeners and food processing enterprises seeking to preserve mangoes after harvest.

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