Effect of Light Treatment on Qualities of Fresh-cut Melon during Shelf Life
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Abstract:
The effect of light treatments on qualities of fresh-cut melon during the shelf life was evaluated. The white light treatment was used as the control. The weight loss rate, soluble solids content, titratable acid content, malondialdehyde content, hardness, browning degree, color and flavor of the fresh-cut melon treated by the red, blue, green lights and no light treatments during the shelf life at 5 ℃ were compared. The results showed that the spectrum of the blue light treatment was located on the main wavelength trajectory of 442 nm with the source purity of 100%, and the intensity of 128±17.10 Lux. Compared with the control, the blue light treatment could decrease the browning degree of the fresh-cut melon by 10.70%, reduce the weight loss rate by 3.76%, and raise the hardness of the fruits by 60.60%. Moreover, the blue light treatment retarded the flavor deterioration of the fresh-cut melon. Hence, the blue light treatment maintained the texture, color and retarded the flavor deterioration of the melon during the sales and display. Therefore, the blue light treatment was beneficial to prolong the shelf life of fresh-cut melon.
