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KMID : 0380620100420030368
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 3 p.368 ~ p.372
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Changes in the Quality Characteristics of Muskmelon Treated with Different Concentrations of 1-MCP During Storage
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Kim Ji-Young
Lee Hye-Ok
Yoon Doo-Hyun
Cha Hwan-Soo
DO Jung-Ryong
Kim Byeong-Sam
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Abstract
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Changes in the quality characteristics of muskmelon were analyzed by treating samples with 500, 1,000, and 1,500 ppb 1-MCP every 4 days and then storing the samples at 10oC. The weight losses of the MCP treated samples were lower than those of the control, while there were no differences in the concentrations among treatments. The firmness was aintained at a higher value in 1-MCP treated samples than the control during the storage period and showed the highest value in the 1,000 ppb treatment. The L-values (brightness of samples) in the 500 and 1,000 ppb treatments were kept constant during the storage period, while that of the control showed a decreasing trend after four days of storage. The bvalues and yellowness, were decreased after showing an increasing trend in both treatments and the control as the storage
period passed. The respiration rates of 1-MCP treated samples were lower than the control, with the lowest value being observed in the 1,000 ppb treatment. The texture observed upon sensory evaluation was higher and freshness was maintained longer in the 1,000 ppb treatment. Therefore, 1,000 ppb 1-MCP was considered to be the most effective concentration for treatment of muskmelon.
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KEYWORD
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1-methylcyclopropene, muskmelon, weight loss, hardness, soluble solid content
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