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KMID : 0380620090410050536
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 5 p.536 ~ p.540
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Freshness Prolongation of Muskmelon (Cucumis melo L.) with 1-Methylcyclopropene (1-MCP) Treatment
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Kim Ji-Young
Lee Hye-Ok
Yoon Doo-Hyun
Kim Byeong-Sam
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Abstract
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The principal objective of this study was to develop a method to prolong the freshness and maintain the quality of muskmelon (Cucumis melo L.) treated with 1-methylcyclopropene (1-MCP). The rate of weight loss increased with storage time for all samples, but the rates were lower in the 1-MCP treated samples than in the control samples. The hardness of muskmelons treated with 1-MCP differed significantly from that of the controls. The soluble solid contents in the control were highest on day 4 at 15.1%, and evidenced a decreasing trend as the storage period elapsed. Conversely, the soluble solid contents of the 1-MCP-treated samples remained steady at 14% until day 16. The acidity of 1-MCP-treated samples was higher than that of the control over 10 days of storage. The respiration rate of the 1-MCP-treated samples increased less and was lower than that of the controls. Based on the results of our sensory evaluation, muskmelon treated with 1-MCP gas remained fresh for more than 25 days, whereas the control samples remained fresh for only 13 days.
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KEYWORD
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muskmelon, 1-methylcyclopropene (1-MCP), freshness, weight loss, hardness, soluble solid content, respiration rate
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