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KMID : 0903619960370020252
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Journal of the Korean Society for Horticultural Science
1996 Volume.37 No. 2 p.252 ~ p.256
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Effects of Storage Temperature and Duration on Sugar and Fruit Quality of Muskmelon
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Abstract
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Two cultivars of muskmelons were stored at 5℃ and 25℃ for 20 days. The fresh weight of both cultivars rapidly decreased at initial stage of 10 days storage and then slowly declined. Fruits of both cultivars stored at 5℃ delayed the reduction of firmness and increased the postharvet storage life more than 20 days, compared with those stored at 25℃ (storage life 6-8 days). Soluble solids content (SSC) of both cultivars reached a peak at 10 days in storage and slowly decreased. Sucrose content in fruit was highest, followed by fructose and glucose. Levels of fructose and glucose of fruits stored at 5℃ and 25℃ increased during the first 10 days and then decreased with an increase in storage time. The total sugar content of fruit of ´RS´ cultivar stored at 5℃ reached a peak at 5 days in storage whereas that of fruits stored at 25℃ did a peak at 10 days in storage. However, the total sugar content of ´SR´ cultivar stored at 5℃ and 25℃ simultaneously reached a peak at 10 days in storage and then slowly declined. There was a good correlation between firmness and commodity value in the two cultivars tested.
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KEYWORD
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