Effect of Temperature and Individual Film Wrapping (IFW) on“Yujinxiang” Melons Quality during Storage

Abstract

Abstract: Four post-harvest treatments were applied on “Yujinxiang” melon: room temperature(20℃) without IFW ,temperature(20℃)with IFW, cool temperature(9℃) without IFW, and cool temperature(9℃) with IFW. Quality parameters,including weight losses, respiration rate, total soluble solids (TSS), organic acid content, hardness, sensory evaluation andincidence of decay, were measured during storage. The results showed that lower temperature and IFW could effectively decreasethe weight losses of fruit, and delay fruit aging, decrease respiration rate of fruit. TSS and the organic acid content decreasedwith increased storage time, the hardness of fruit at room temperature decreased rapidly during storage. Rots caused byRhizopus stolonifer and Cephalotbecium roseum increased with increased storage time. Lower temperature could hibite thelesion spreading.

Key words: melon(Cucumis melo L), temperature, IFW, quality

LIANG Qi, BI Yang. Effect of Temperature and Individual Film Wrapping (IFW) on“Yujinxiang” Melons Quality during Storage[J]. FOOD SCIENCE, 2004, 25(4): 177-180.

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Effect of Temperature and Individual Film Wrapping (IFW) on“Yujinxiang” Melons Quality during Storage

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