Effect of Storage Temperature on Chilling Injury and Fruit Quality of Muskmelon

摘要

The effects of storage temperature on the incidence of skin browning disorder and decay, and quality changes in muskmelon (Cucumis melo L. cv. Reticulatus) were investigated in different cultivars and harvest seasons. Melons were harvested at commercial maturity, stored at 0, 2, 5, 10 and 20°C for two weeks in netted muskmelon 'Earl's' or 4 weeks in non-netted muskmelon 'Homerun Star'. The incidence of skin browning was 100% after 2 weeks of storage at 0 and 2°C, and also after 3 weeks storage at 5and 10°C in 'Homerun Star' fruit. This symptom appeared more quickly and severely in the fruits stored at lower temperatures. The decay in 'Earl's' fruit was induced by Ascochyta sp. and Fusarium semitectum. The fruits harvested in summer season decayed up to 100% and 33% after 1 week storage at 20°C and 10°C, respectively. No decay was observed on fruit harvested in autumn season at the same storage temperature. Only 12% of fruit decayed even after 2 weeks of storage at 20 °C and no decayed fruitwas found at 10°C. When the stored fruits were transferred to 20°C after 2 weeks at 0, 2, 5, 10 and 20°C, the sensory quality was lower in fruit stored at lower temperatures such as 0 and 2°C than 5 to 10°C.