The Effects of 1-MCP on the Storage Duration and Quality of Avocado (Persea americana Mill.) Grown in Dak Lak Province

Nguyễn Thị Thảo; Lê Cao Linh Chi

Issue: Số 7 - Tháng 4 - 2024 Hóa học - Công nghệ thực phẩm

The Effects of 1-MCP on the Storage Duration and Quality of Avocado (Persea americana Mill.) Grown in Dak Lak Province

Published: July 28, 2026

Abstract

This study analyzed the effects of 1-MCP on the storage life and quality of avocado (Persea americana Mill.) grown in Dak Lak Province. Avocados were treated with 1-MCP at concentrations of 300, 350, 400, 450, and 500 ppm for 10, 13, 16, 19, and 22 hours, respectively, and then stored at 15°C with an air humidity of 85-90%. The results showed that treatment with 450 ppm 1-MCP for 16 hours produced the best sensory quality and physicochemical characteristics, including a soluble solids content of 23.6%, protein content of 4.2%, lipid content of 11.2%, peroxide index of 3.3, fatty acid index of 1.59, and the lowest decay rate (12%) after 17 days of storage.

Keywords

-methylcyclopropene avocado store avocado Dak Lak Province

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