ISHS Acta Horticulturae 116: Symposium on Postharvest Handling of Vegetables
DURATION OF PRESTORAGE ETHYLENE TREATMENT AFFECTS QUALITY OF 'HONEY DEW' MELONS HELD AT CHILLING TEMPERATURES |
| Author: | Werner J. Lipton |
| Abstract:
'Honey Dew' muskmelons (Cucumis melo L.) were treated for 12, 18, or 24 hr at 20°C with 1000 ppm ethylene and then stored for 16 to 20 days at 2.5° or 5°. After storage they were ripened for 2 or 3 days at 20°. Control lots were stored similarly and also at 7.5°. All ethylene treatments 1) virtually prevented development of chilling injury (CI) during storage at 2.5°C (CI was absent at 5° or 7.5°); 2) nearly doubled the rate of ripening at 2.5° or 5°; and 3) increased the proportion of desirably mature melons from 50% to 80% when they were ripened at 20°. However, all ethylene treatments increased the proportion of overripe melons, especially of those stored at 5°. Incidence of decay depended more on source of the melons than on ethylene treatment or storage temperature. After ripening, the proportion of melons of optimum potential eating quality (good or better general appearance, desirable firmness, and pleasant aroma) was highest (34%) in lots that had been treated with ethylene, regardless of the duration of treatment or the storage temperature. Among the controls the proportion was only 13%. If eating quality were ignored and only visual appearance were considered, then about 70% of the melons could be rated good or excellent after the final 2 or 3 days at 20°C, regardless of ethylene treatment or subsequent storage temperature. | |
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