ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Postharvest Physiology of ‘Life’ Netted Melon Fruit as Influenced by Storage Temperature and TiO2 Photocatalyst

T. Nishizawa, K. Okafuji and H. Murayama

Book of Abstracts, Asia-Pacific Symposium on Assuring Quality and Safety of Agri-Foods, August 4-6, 2008, Radisson Hotel, Bangkok, Thailand.

2008

บทคัดย่อ

Ripe fruits of a netted melon cultivar ‘Life’ (Cucumis melo L.) were stored in chambers controlled at 2, 10, or 20°C for 14 days, and then all fruits were kept at 20°C for 2 more days. In the chamber controlled at 10°C, the effect of photocatalytic oxidation by titanium-dioxide (with TiO₂) for the maintenance of fruit quality was also investigated. High flesh firmness was maintained for 14 day when fruit were stored at 2°C, while it decreased rapidly under 20°C and had lost commercial value by day 10. When fruit were stored at 10°C, the flesh firmness was between 2°C and 20°C. Fruit stored at 10°C in the chamber with TiO₂ photocatalyst maintained higher firmness than without TiO₂ photocatalyst but the firmness decreased rapidly during subsequent storage at 20°C and no difference was observed between with and without TiO₂ photocatalyst o­n day 16. The effects of storage temperature and TiO₂ photocatalyst o­n changes in the soluble solid content and total soluble sugar concentration were similar to those for flesh firmness. Among sugar components, o­nly sucrose concentration decreased during storage. Cell wall polysaccharides in the water-soluble fractions decreased, while those in the Na₂CO₃-soluble fractions increased during storage, especially when fruit were stored at 20°C. Both surface subsidence of the rind and water-soaked flesh developed, especially at 20°C. When fruit were stored at 2°C for 14 days, no water-soaked flesh developed, even after transferring the fruit at 20°C for 2 more days, but severe surface subsidence occurred during storage at 2°C, resulting in loss of commercial value. o­n the other hand, o­nly slight surface subsidence occurred during the storage at 10°C for 14 days but water-soaked flesh still developed, especially when the fruit were kept at 20°C for 2 more days. The use of TiO₂ photocayalyst at 10°C, however, could reduce the development of both surface subsidence and water-soaked flesh up to a certain level. In conclusion, therefore, 10°C with TiO₂ photocatalyst is the best storage condition for maintaining the fruit quality of ‘Life’ netted-melon fruit.

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