EFFECTS OF ANTIOXIDANTS TO ENHANCE SHELF LIFE OF POST-HARVEST CURTARD APPLE (ANNONA SQUAMOSA L.)
DOI:
https://doi.org/10.51453/2354-1431/2024/1228Abstract
This study evaluates the effectiveness of extending the shelf life of custard apple (Annona squamosa L.) harvested in Lang Son through treatment with different antioxidants, including sodium benzoate (SB) 500 solution. and 1000 ppm, ascorbic acid (AA) 500 and 1000 ppm, benzyl adenine (BA) 50 and 100 ppm and stored at cool temperature at 15 ± 20C. The experiment was evaluated based on the parameters of physiological loss in weight (PLW), ripening (%), storage life, spoilage, firmness and total soluble solids (TSS 0Brix). Initial research shows that antioxidants are significantly effective on some post-harvest quality parameters of custard apple, in which post-harvest treatment with BA (50 ppm or 100 ppm) significantly reduce weight loss, slow down physiological ripening time, reduce spoilage rate and increases the storage life of custard apples to 14.5 days compared to only 8.5 days for untreated fruits.
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