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Abstract
The study is to evaluate the effects of hot-water treatment combined with 1-MCP treatment to some quality indicators of avocado (Booth 7) fruits during storage. After harvest, avocado fruits were treated under hot water at 45℃, 47℃, 49℃, and 51℃ for 10 minutes then stored at room condition (temperature: 25 - 30℃, RH: 70-80%), after that, avocado fruits were continued to sink in 1-MCP solutions at 420 ppb; 440 ppb; 460 ppb; and 480 ppb for 60 second. Fruit surface were drained then arranged into the carton boxes and stored at 8±1℃ (RH: 80-90%). Without hot water or without 1-MCP treatments were used as control. Respiratory rate, ethylene production, total acid content, total lipid, weight losses, spoilage rates were analysed and evaluated during the storage period. The results indicated that avocado fruits that were treated under hot water at 49oC during 10 minutes combined with 1-MCP at 460 ppb for 60 seconds, could inhibit and decrease respiratory rate, reduce ethylene production, maintaine quality and prolonge the shelf life of avocado up to 33 days after harvest.