Effect of hot water treatment and low density polyethylene bag package on quality attributes and storage life of muskmelon fruit
Mohammmadreza Asghari
Abstracts, 10th International Controlled & Modified Atmosphere Research Conference, 4-7 April 2009, Antalya, Turkey. 80 pages.
2009
บทคัดย่อ
Iranian muskmelon fruit (Cucumis melo L., group reticulatous, Cv Semsory) were dipped in hot water of 55°C for 3 min and/or in 59°C for 2 min and then were packed in 10 and/or 30 mm thick low-density polyethylene bags. Control fruit for hot water treatment received no treatment and control fruit for polyethylene package were placed without any bag in fiberboard cartons. All fruit were stored at 2.5°C for 33 days. Hot water treatment and 30 mm polyethylene bag effectively increased fruit storage life and retained quality attributes. This treatment effectively controlled fungi rots and the combination of hot water treatment with 30 mm thick polyethylene bag was more effective in retaining quality than either treatment alone. 10 mm thick polyethylene diminished fruit quality.