ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The effect of postharvest treatments on storage duration of cantaloupes.

Halloran, N.; Kasim, M. U.; Cagiran, R.; Karakaya, A.;

Acta Horticulturae Year: 1999 Issue: No. 492 Pages: 207-212 Ref: 11 ref.

1999

บทคัดย่อ

Melon cv. Galia F1 fruits were treated with 3% benomyl or with hot water at 55 deg C for 90 s. Fruits were then packed into perforated polyethylene bags for cold storage at 2 deg C and 85-90% RH. Controls were treated with benomyl or hot water but stored unpacked. Over a 6-week storage period, weight loss, titratable acidity (TA), fruit firmness, pectinesterase (PE) activity, infection rate, sensory quality (taste) and infection source determinations were carried out at weekly intervals. Alternaria spp., Penicillium spp., Cladosporium sp., Mucor spp., Botrytis cinerea and Aspergillus spp. were found to be present in infected fruits. The highest fungal growth was observed for packed control fruits. Hot water-treated packed and unpacked melons showed the second and third highest infection rates, respectively. Packaging reduced weight loss significantly. Treated fruits placed in bags showed less weight loss than unpacked treated fruit. Fruit softening was observed more quickly in the hot-water trea

ted fruits. PE activity was also the lowest in this treatment group. While TA decreased in all samples during storage, unpacked fruits showed the fastest rate of decrease. Benomyl-treated fruits scored the highest with respect to postharvest quality. Taking into account rate of infection and weight loss in particular, benomyl-treated unpacked fruits appear to retain their quality for the longest period.