Changes in Quality of Muskmelon (Cucumis melo L.) during Storage at Different Temperatures

摘要

The effects of temperature variations during storage on the quality characteristics of muskmelons (Cucumis melo L.) were investigated. In samples stored at 4°C and 10°C, weight losses were almost 2.9- and 3.4-fold higher, respectively, compared to samples stored at 0°C. Soluble solids slightly increased except in the samples stored at 10°C, but acidity decreased over the entire storage period. Firmness decreased with storage time, but the samples stored at 0°C had a lesser decrease in firmness than the samples stored at other temperatures. Water loss from the muskmelon stalk was most inhibited, and vitamin C content was maintained for the longest period, with storage at 4°C. Mineral contents (Ca, Na, Fe, Mg, K) were best maintained in muskmelon samples stcied at 10°C for 15 days, but levels had decreased by 30 days. Microbiological quality was not appreciably different at any storage temperature at 18 days; however, samples stored at 4°C and 10°C had deteriorated by 25 days. The results ofsensory evaluations indicated that taste was best retained in samples stored at 10°C for 15 days, although changes in taste were evident at all storage temperatures. When the samples were stored over 22 days at 10°C, retention of texture and overall acceptability were, more inferior compared to samples stored at 0°C and 4°C. These results suggest that storage at 4°C can be used to reduce deterioration in muskmelons without significant loss of their quality attributes.