Application of Heat Treatment Technology in Melon Preservation
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Abstract:
The effect of heat treatment (HT) technology on the storage quality of three different varieties of muskmelons cultivated in Xinjiang - an early-ripening variety (Xizhoumi No.25), middle-ripening variety (Jinmi No.3), and late-ripening variety (Jiashi melon) - was investigated. The melons were treated under different HT conditions (temperature and time) to analyze the physiological changes when stored at room temperature (23±2) °C. The optimized HT conditions of different melon varieties were selected and the effects of heating processing on the postharvest quality of the melons were studied. The optimum HT conditions for Xizhoumi No.25 and Jiashi melons were 62 °C and 15 s, whereas those for Jinmi No.3 melons were 58 °C and 15 s. The heat tolerance of the peels influenced the optimum HT conditions; the melon varieties with darker peels were more tolerant than those with lighter peels. After 18 days of storage, the conductivities of Xizhoumi No.25, Jinmi No.3, and Jiashi melons were 61.24%, 65.94%, and 74.18%, respectively, representing decreases of 12.54%, 17.72%, and 10.93% compared with those of the control group. HT technology effectively delayed fruit hardening and remarkably inhibited the increase in total soluble solids content. Thus, the quality of different varieties of melons was better maintained during storage. This study has provided theoretical and technical support for the industrial application of HT technology for muskmelon storage.
