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Influence de la température d'entreposage sur les altérations dues au froid, la pourriture et la qualité du melon Hami.

Effect of temperature on chilling injury, decay and quality of Hami melon during storage.

Auteurs : YANG B., SHIPING T., HONGXIA L., et al.

Type d'article : Article

Résumé

Among three Hami melon (Cucumis melo L. var. inodorus Jacq.) cultivars (Kalakusai, 8601 and New Queen), there were clear differences in sensitivity to chilling injury (CI) during storage at 22 and 1 °C. After 10 weeks storage and 1 week shelf life at 1 °C, CI was high in Kalakusai fruit. At 3 °C, 8601 fruit developed CI after 7 weeks storage and 1 week shelf life. At 5 °C, CI was observed in New Queen fruit after 3 weeks storage and 1 week shelf life. Storage for 10 weeks at 3 °C, 7 weeks at 5 °C, and 3 weeks at 7 °C resulted in the lowest incidence of decay and the highest percentage of marketable fruit for Kalakusai, 8601 and New Queen melons, respectively. Principal fungi isolated from decayed fruit were Fusarium spp., Alternaria spp., Rhizopus spp., Mucor mucedo and Trichothecium roseum. The fruit held at the lower temperature had better appearance, less browning and were firmer.

Détails

  • Titre original : Effect of temperature on chilling injury, decay and quality of Hami melon during storage.
  • Identifiant de la fiche : 2004-1793
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 29 - n. 2
  • Date d'édition : 08/2003

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