Effect of Ripening Conditions on the Quality and Storability of Muskmelon (Cucumis melo L.) Fruits

Seo, Mu Hong; Tilahun, Shimeles; Park, Do Su; melaku, Adanech; Jeong, Cheon Soon

doi:10.12972/kjhst.20180073

Cited by 5 publications

(9 citation statements)

References 18 publications

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“…2C). Similar to our current work, Seo et al (2018) reported a trend of lower ethylene production of 'Earl's Talent' muskmelon cultivar compared with 'Honey One' cultivar. Based on our results, we have seen that muskmelon fruit positioned upward in the packaging box showed a much higher ethylene production rate than fruit placed downward and sideways.…”

Section: Changes In Ethylene Production Ratesupporting

confidence: 91%

“…After filtration of the samples using Whatman filter paper No. 2, total volume was brought to 12 mL by adding distilled water, and enzyme extraction was performed according to Seo et al (2018).…”

Section: Polygalacturonase (Pg) Activity and Pectin Contentmentioning

confidence: 99%

“…EIS was extracted as described by Seo et al (2018); 20 mL of 80% ethanol was added to 5 g of frozen melon flesh sample and homogenized for 3 minutes. The mixture sample was boiled at 100°C in a water bath for 10 minutes then cooled to room temperature.…”

Section: Ethanol-insoluble Solid (Eis)mentioning

confidence: 99%

“…The ripening process particularly occurs with climacteric fruit, whereby the ripening is assisted by respiration and is associated with ethylene production (Alexander and Grierson, 2002). Seo et al (2018) studied the effects of ripening conditions in 'Earl's Talent' cultivar and reported lower weight loss and respiration rate at 10°C than at 25°C throughout the ripening period. They also pointed out that 'Earl's Talent' maintained firmness (1 cm from the peel) up to 18 d at 10°C of ripening, while those stored at 25°C started softening from 12 d of ripening.…”

Section: Introductionmentioning

confidence: 99%

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Fruit Size and Placement in Packaging Affect Firmness-Related Quality Attributes of Muskmelon (Cucumis melo L.) Fruit

Tilahun¹,

Choi²,

Kim³

et al. 2019

HST

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The longer the storage period of muskmelon fruit, the more the lower part of the fruit that is in contact with the packaging box softens compared to the other parts due to the weakness of the blossom end of the fruit. This study was conducted to identify the effect of fruit weight and placement position in the packaging box on firmness-related quality attributes of 'Earl's Talent' muskmelon cultivar during its shelf life. Fruit were harvested and graded based on their weight into small (1.0-1.4 kg), medium (1.4-1.8 kg), and large (>1.8 kg). After grading, we removed the vine from the stem end and covered the stem scar with plaster to reduce water loss and avoid contamination. Fruit were then placed in the box downward and sideways, compared to fruit with the vine attached and stem end facing upward as a control. Based on the results, the order of importance of fruit placement position in the packaging box could be, downward > sideways > upward for large, medium, and small fruit, respectively. For heavier muskmelon fruit, it is recommended to place the fruit in the box downward for storage and distribution at ambient temperature.

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Section: Changes In Ethylene Production Ratesupporting

confidence: 91%

Section: Polygalacturonase (Pg) Activity and Pectin Contentmentioning

confidence: 99%

Section: Ethanol-insoluble Solid (Eis)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fruit Size and Placement in Packaging Affect Firmness-Related Quality Attributes of Muskmelon (Cucumis melo L.) Fruit

Tilahun¹,

Choi²,

Kim³

et al. 2019

HST

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“…The peach fruit firmness was measured by a Rheometer (Sun Scientific Co. Ltd., Tokyo, Japan) from nine fruits, two measurements per fruit, by a puncture at the equator with a maximum force of 10 kg and an 8-mm diameter round stainless steel probe with a flat end, as stated by Tilahun et al ( 12 ). The PG activity and quantification of pectin were made in three replicates following the methods described by Seo et al ( 13 ).…”

Section: Methodsmentioning

confidence: 99%

Prestorage High CO2 and 1-MCP Treatment Reduce Chilling Injury, Prolong Storability, and Maintain Sensory Qualities and Antioxidant Activities of “Madoka” Peach Fruit

et al. 2022

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Cold storage is widely used to prolong the storability of peach fruit. However, prolonged storage at low temperatures results in chilling injury (CI) in some susceptible peach cultivars during or after cold storage. Prestorage high CO2 and 1-methylcyclopropene (1-MCP) treatments are among the methods reported to alleviate CI and maintain the firmness of peach fruit. Hence, this study investigated CI, ripening-related physicochemical parameters, sensory qualities, total phenolics and flavonoids, and antioxidant activities of “Madoka” peach fruit to observe the effectiveness of prestorage treatment with high CO2 and 1-MCP during the storage at 0 and 5°C. Based on the CI index, control fruits were acceptable for marketing up to 20 and 16 days of storage at 0 and 5°C, respectively, while the treated fruits could be marketable up to 28 days of storage. The results of firmness and firmness-related parameters [pectin content and polygalacturonase (PG) activity] also revealed that both high CO2 and 1-MCP treatments were effective in delaying the ripening process of Madoka peach, and the storage at 0°C showed better results than at 5°C. However, based on the overall sensory evaluation results, the treated and control fruits were acceptable for marketing up to 20 and 12 days of storage, respectively, in both storage conditions. After deciding on fruit marketability based on the combined objective postharvest quality parameters and subjective sensory qualities, we analyzed the changes in total phenolics, flavonoids, and antioxidant activities at harvest, on the 12 and 20th days of cold storage. Storage of Madoka peach at 0°C maintained total phenolics, flavonoids, and antioxidant activities regardless of prestorage treatment with high CO2 and 1-MCP. In summary, storing Madoka peach fruit at 0°C after treating it with 30% CO2 for 6 h or 0.5 μl L–1 1-MCP for 24 h reduces CI, prolongs storability, and maintains sensory quality and antioxidant properties.

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Alteration of volatile profiles in heat‐sterilized cloudy muskmelon juice as affected by pectin fractions

Pan,

Bi,

et al. 2024

J Sci Food Agric

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BackgroundFlavor is considered as a key quality attribute of fruit juice affecting the consumer's acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability. In this work, we focused on the effects of variation of three pectin fractions caused by gentle centrifugation and clarification on the physicochemical properties, volatile content, and sensory profile of heat‐sterilized muskmelon cloudy juice.ResultsCentrifugation treatment reduced the total soluble solids and viscosity of cloudy juice and increased the cloud stability. With centrifugation increased, the contents of most monosaccharides in three pectin fractions were reduced. Most aroma‐active aldehydes and alcohols, such as (2E,6Z)‐nonadienal, 1‐octen‐3‐ol, (E)‐non‐2‐enal, after gentle centrifugation and clarification, were maintained, but most esters were decreased. The volatile compositions were highly related to the three pectin fractions. The addition of chelator‐soluble pectin and sodium carbonate‐soluble pectin could decrease the formation of dimethyl trisulfide and dimethyl disulfide in clarified juice, thereby improving the sensory profile.ConclusionThe results suggested that the endogenous chelator‐soluble pectin and sodium carbonate‐soluble pectin can be used in heat‐sterilized fruit juice to improve flavor quality, with an emphasis on a significant reduction in volatile sulfur compounds.This article is protected by copyright. All rights reserved.

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Effect of Ripening Conditions on the Quality and Storability of Muskmelon (Cucumis melo L.) Fruits

Cited by 5 publications

References 18 publications

Fruit Size and Placement in Packaging Affect Firmness-Related Quality Attributes of Muskmelon (Cucumis melo L.) Fruit

Fruit Size and Placement in Packaging Affect Firmness-Related Quality Attributes of Muskmelon (Cucumis melo L.) Fruit

Prestorage High CO2 and 1-MCP Treatment Reduce Chilling Injury, Prolong Storability, and Maintain Sensory Qualities and Antioxidant Activities of “Madoka” Peach Fruit

Alteration of volatile profiles in heat‐sterilized cloudy muskmelon juice as affected by pectin fractions

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