- 期刊
- OpenAccess
The Influence of Storage Management on Fruit Quality in Hami-Gua Melon
並列摘要
This experiment conducted in spring 1988 was designed to investigate the influence of storage management on fruit quality in Hami-Gua melon. Variety New-Century was used as the material. Fruit sample was picking from the field and directly transported to the laboratory. Fruits were Stored in the container-type cold room under 5℃. Three treatments including: (1)stored without package, (2)stored with plastic package and, (3)stored with plastic package and 100g ethylene absorbent. were compared with the check (stored under room temperature). Two fruitsim each treatment with three replications. The results showed that the decrement in sugar content in three treatments under low temperature was lower than the room temperatuer check. The brix of the fruit in treatment No.3 was 11.83% at 35 days after storage or with 4.6% decrement, while the brix in the check under room temperature was 9.57 Brix with 23.5% decrement. The comparisons on fruit hardness at 35 days after treatment showed that the measurements taking after without and with 2mm scraping of the fruit peel, treatment No.3 was 7.7kg/cm and 5.3kg/cm respectively. In other words, they were 73.3 % and 94.7% of the fresh fruit. However, the check was only 3.0kg/cm and 2.5kg/cm respectively, or 27.8% and 49.3% of the fresh fruit before treatment. This indicated that the longer the fruit has been stored under room temperature the softer it was, and thus lost its special taste, flavour and crisp characters. The change in fruit quality during storage showed that the fruit peel in treatment No.3 at 30 days after treatment has special variegated stripe; while those under room temperatuer turn soft and yellow at 10 days after storage, and rotted at 20 days after storage. Fusarium Sp. and Alternararia sp. were found on the lesion of fruits.