Physiological responses and quality attributes of Jiashi muskmelon (Cucurbitaceae, Cucumis melo L.) following postharvest hydrogen peroxide treatment during storage

摘要

The use of hydrogen peroxide (H2O2) as a potential postharvest treatment for Jiashi muskmelon (Cucurbitaceae, Cucumis melo L.) was investigated. Muskmelon fruit were treated with 3, 4 and 5% (v/v) H2O2, placed into shelves, and stored at 6 +/- 1 degrees C and 8090% relative humidity for 60 days. Physiological responses, nutritional attributes and decay rates were evaluated. H2O2 treatment effectively inhibited respiration and ethylene production rates, and delayed the decline of firmness, soluble solid concentration (SSC) and mass loss, and delayed changes in the contents of Vitamin C, titratable acidity, total phenolic substances, i.e., flavonoids and anthocyanin, and reduced postharvest decay in melons during storage. H2O2 treatment also significantly enhanced activities of defense-related enzymes peroxidase (POD), superoxide dismutase (SOD), catalase (CAT), polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL). These results suggested that H2O2 treatment might trigger several defense responses in muskmelon fruit against pathogenic infection and could be a viable alternative to conventional control of postharvest diseases and improvement of storage quality of horticultural products. In view of these promising results, further research is warranted to elucidate the mechanism of improving fruit quality and resistance to melon fruit decay by H2O2.