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• Effect of Sodium Nitroprusside on Ripening and Quality of “Nam Dok Mai Si Thong” Mango Fruits

  Tran Thi Thuy Linh, Tran Hong Quan

  Date Received: 01-07-2021 / Date Accepted: 09-12-2021

   Abstract PDF (VIETNAMESE)

  Sodium nitroprusside (SNP) -a nitric oxide (NO) donor, was used in this research to delay the ripening and maintain the quality of postharvest mango fruits. Mango fruitscv. Nam Dok Mai Si Thong were dipped in SNP solution at 0.5mm or 1 mm for 10 minwhiledipping in water for 10 min served as the control. After treatment, all fruits were stored at ambient temperature (22C)until day 8thwhen the fruits of control treatment got fully ripe stage. The results showed thatSNP significantly reduced ethylene production and respiration rate in the fruits, maintained fruit firmnessanddelayed the changes in soluble solid content and titratable acidity. SNP also delayed color development of the fruit pulp. However, SNP had no effect on reducing weight loss. SNP treatment at 1mm was more effective to delaythe ripening processand maintain quality of postharvest mango fruits.