Physiological properties of fresh-cut watermelon (Citrullus lanatus) in response to 1-methylcyclopropene and post-processing calcium application.

摘要

Fresh-cut processing of fruits causes enhanced ethylene production, which has been associated with fruit deterioration. This study examined the influence of 1-methylcyclopropene (1-MCP) applied to 'Millionaire' watermelon fruit on the characteristics of fresh-cut tissue. Respiration rates were enhanced in response to tissue processing and increased during storage. Postprocessing calcium dips maintained the firmness of fresh-cut tissue throughout storage. Fresh-cut watermelon tissue from 1-MCP-treated intact fruit did not show improved storage potential; reasons for this are discussed and further studies are suggested.