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KMID : 0903619930340050339
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Journal of the Korean Society for Horticultural Science
1993 Volume.34 No. 5 p.339 ~ p.343
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Physiological Characteristics of Abnormal Fermentation in Melon Fruit
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Abstract
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Physiological disorder (abnormal fermentation) of ´Gumssaragi-Eunchun´ (Cucumis melo L, var. makuwa MAK.) was involved with the occurrence of water soaked symptom in placenta and this symptom was extended to pulp tissue when severely affected.
Ethanol soluble sugars were significantly decreased in both pulp and placenta tissue of disordered fruit whereas acidity was increased. Ethanol and acetaldehyde accumulation in disordered fruit was detected.
The decrease of calcium and boron content was significant in pulp isolated from disordered fruit compared to those in normal ones. Also, there were significant increases in membrane permeability and in the degree of lipid peroxidation of pulp tissue in fermented fruit. Results indicate that abnormal fermentation in melon fruit is associated with the early loss of membrane permeability.
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