Effect of postharvest hot water treatment, polyethylene bag packaging and low temperature storage on “Semsory” muskmelon fruit sugar content
M.R. Asghary
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-113. pp. 252.
2002
บทคัดย่อ
Several authors have reported that in muskmelon fruit the total sugar content does not increase after harvest and they suggest the fruit must be harvested at full ripe stage to obtain high sugar content. But full ripe fruit are very sensitive to postharvest losses. A study was conducted to determine if a noticeable increase in total sugar content (TSC) might occur after harvest in lranian “Semsory” muskmelon fruit. Muskmelon fruit (Cucumis melo L. Group reticulatus, Cv. Semsory, harvested at first stages of yellow color development on fruit skin, were immersed in 55 0C hot water for 3 min. and or in 59 0C hot water for 2 min. and were placed in 10 um and or in 30 um Low Density polyethylene bags (4 fruit in a bag) and were stored at 2.5 0C or at 5.5 0C for 33 days followed by one day at 20 0C. Control fruit, that had a noticeable decrease in sugar content while fruit treated with hot water and packed in polyethylene bags showed a noticeable increase in TSC. Increase in fruit TSC was high in those stored at 5.5 0C. Hot water treatment alone or polyethylene bagging was effective in retaining fruit TSC. The combination of these two factors with the lower storage temperature was the most effective treatment. The 30 um-thick polyethylene bag was more effective than the 10 um thickness. The difference between the two hot water treatments was not significant. We found that under controlled conditions we can improve “Semsory” muskmelon fruit sugar content and consequently edible quality after harvest and we can harvest it at arly stages of ripeness to be less sensitive to postharvest losses.