Effect of temperature on chilling injury, decay and quality of Hami melon during storage
Bi Yanga, Tian Shiping , Lui Hongxia, Zhao Jie, Cao Jiankang, Li Yongcai and Zhang Weiyi
Postharvest Biology and Technology Volume 29, Issue 2 , August 2003, Pages 229-232
2003
บทคัดย่อ
Effect of temperature on chilling injury, decay and quality of Hami melon during storage
Among three Hami melon (
Cucumis melo L. var. inodorus Jacq.) cultivars (Kalakusai, 8601 and New Queen), there were clear differences in sensitivity tochilling injury(CI) during storage at 22 and 1 °C. After 10 weeks storage and 1 week shelf life at 1 °C, CI was high in Kalakusaifruit.At 3 °C, 8601fruitdeveloped CI after 7 weeks storage and 1 week shelf life. At 5 °C, CI was observed in New Queenfruitafter 3 weeks storage and 1 week shelf life. Storage for 10 weeks at 3 °C, 7 weeks at 5 °C, and 3 weeks at 7 °C resulted in the lowest incidence of decay and the highest percentage of marketablefruitfor Kalakusai, 8601 and New Queen melons, respectively. Principal fungi isolated from decayedfruitwere Fusarium spp., Alternaria spp., Rhizopus spp., Mucor mucedo and Trichothecium roseum. Thefruitheld at lower temperature had better appearance, less browning and were firmer.