Ảnh hưởng của xử lý Sodium Nitroprusside (SNP) và Calcium Chloride (CaCl2) nhằm làm chậm quá trình mềm và kéo dài thời gian bảo quản quả bơ Booth7 (Persea americana Mill.) sau thu hoạch

Abstract

A study was conducted to develop a method for inhibiting ethylene and slowing down the softening process of Booth7 avocados (Persea americana Mill.) during storage. The method involved treating the avocados with sodium nitroprusside (SNP) and calcium chloride (CaCl₂) to improve their quality and extend their shelf life. After harvesting, the avocados were soaked in a solution of 1.5 mM SNP (a nitric oxide-releasing agent) combined with 6% CaCl₂ for 15 minutes. Control samples were treated with water for the same duration. The avocados were monitored for a 40-day storage period at a temperature of 8±1℃ and a humidity of 90±5%, with analyses conducted every 5 days. The results showed that the treatment with SNP and CaCl₂ effectively prevented changes in the rate of deterioration and reduced the weight loss of the avocados during storage. Hardness, total phenolic content (TPC), polyphenol oxidase (PPO) activity, polygalacturonase (PG), and pectin methyl esterase (PME) activities were also significantly maintained during storage in the treated group (SNP and CaCl₂). The application of sodium nitroprusside (SNP) and calcium chloride (CaCl₂) treatment is an easily implementable and highly effective method for reducing the softening of the avocados and extending the storage time of Booth7 avocados for up to 35 days.