Articles
EFFECT OF HOT WATER TREATMENT AND LOW DENSITY POLYETHYLENE BAG PACKAGE ON QUALITY ATTRIBUTES AND STORAGE LIFE OF MUSKMELON FRUIT
Article number
876_19
Pages
159 – 164
Language
English
Abstract
Iranian muskmelon fruit (Cucumis melo L., group reticulatous, Semsory) were dipped in hot water of 55°C for 3 min and/or in 59°C for 2 min and then packed in 10 and/or 30 μm 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 33 days.
Hot water treatment and 30 μm 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 μm thick polyethylene bag was more effective in retaining quality than either treatment alone. 10 μm thick polyethylene diminished fruit quality.
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 33 days.
Hot water treatment and 30 μm 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 μm thick polyethylene bag was more effective in retaining quality than either treatment alone. 10 μm thick polyethylene diminished fruit quality.
Authors
M. Asghari
Keywords
‘Semsory’ muskmelon, storage life, quality attributes, hot water treatment, fungal decay, fruit water loss
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