Effects of Hot Water Treatment and Low Density Polyethylene Bag Package on Fruit Quality Attributes and Storage Life of ‘Semsory’ Muskmelon Fruit
Babalar, Mesbah B, Mohamedreza Asghary, Alireza Talaii, and Abdolkarim Kashi
Program and Abstract. 9th Controlled Atmosphere Research Conference (CA2005). Michigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page15
2005
บทคัดย่อ
Persian muskmelon fruit (Cucumis melo L., Group Reticulatous, cv. Semsory) were dipped in hot water of 55°C for 3 min, or in 59°C for 2 minutes and then were packed in 10 or 30mm thick low-density polyethylene bags. Control fruits for hot water treatment received no treatment and control fruit for polyethylene bag were placed without any bag in fiberboard cartons. All fruits were stored at 2.5°C for 3 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 because increased fungi rots.