Effect of Postharvest Treatment Using Anti-Browning Chemicals on Quality and Shelf-Life in Cool Storage of Lao CaiPeach Fruits

Received: 19-05-2015

Accepted: 09-10-2015

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Issue: Vol. 13 No. 7 (2015)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Oanh, V., & Hang, V. (2024). Effect of Postharvest Treatment Using Anti-Browning Chemicals on Quality and Shelf-Life in Cool Storage of Lao CaiPeach Fruits. Vietnam Journal of Agricultural Sciences, 13(7), 1179–1186. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1553

Effect of Postharvest Treatment Using Anti-Browning Chemicals on Quality and Shelf-Life in Cool Storage of Lao CaiPeach Fruits

Vu Thi Kim Oanh (*) 1, 2 , Vu Thi Hang 1

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 2 Bộ môn Công nghệ sau thu hoạch, Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam

    • Keywords

    Browning, decay, peach, quality, shelf-life

    Abstract


    Browning isa major problem in fresh peach preservation. In this study, ascorbic acid and citric acid were used as anti-browning agents in pre-storage treatment in order to prevent the browning and prolong storage life of peach fruit harvested from Laocai Province. The research results showed that ascorbic acid and citric acid slowed down browning process and decay as well as physiological changes in the storage fruit. Different concentrations of acids were also tested and ascorbic 1,0% was proved to be the best option among the test combinations. Peach fruit which pre-storage treated with 1.0% ascorbic acid can be preserved up to 28 days.

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