ATRESS, A., ATTIA, M. (2011). EFFECT OF 1-METHYLCYCLOPROPENE AND HOT WATER TREATMENTS ON RETARDING RIPENESS OF CANTALOUPE FRUITS DURING COLD STORAGRE. Egyptian Journal of Agricultural Research, 89(3), 1089-1103. doi: 10.21608/ejar.2011.177630
AMAL S. H ATRESS; MANAL M. ATTIA. "EFFECT OF 1-METHYLCYCLOPROPENE AND HOT WATER TREATMENTS ON RETARDING RIPENESS OF CANTALOUPE FRUITS DURING COLD STORAGRE". Egyptian Journal of Agricultural Research, 89, 3, 2011, 1089-1103. doi: 10.21608/ejar.2011.177630
ATRESS, A., ATTIA, M. (2011). 'EFFECT OF 1-METHYLCYCLOPROPENE AND HOT WATER TREATMENTS ON RETARDING RIPENESS OF CANTALOUPE FRUITS DURING COLD STORAGRE', Egyptian Journal of Agricultural Research, 89(3), pp. 1089-1103. doi: 10.21608/ejar.2011.177630
ATRESS, A., ATTIA, M. EFFECT OF 1-METHYLCYCLOPROPENE AND HOT WATER TREATMENTS ON RETARDING RIPENESS OF CANTALOUPE FRUITS DURING COLD STORAGRE. Egyptian Journal of Agricultural Research, 2011; 89(3): 1089-1103. doi: 10.21608/ejar.2011.177630
EFFECT OF 1-METHYLCYCLOPROPENE AND HOT WATER TREATMENTS ON RETARDING RIPENESS OF CANTALOUPE FRUITS DURING COLD STORAGRE
Postharvest and Handling of vegetable crops Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
Melon plants (Cucumis melo) cv. Galia primal were grown under tunnels during 2008/2009 and 2009/2010 seasons in Fayed district, Ismailia Governorate. The fruits were harvested at light yellow with green coloring stage, treated with 0.05 or 0.1 mg/l 1-Methylecyclopropene (1-MCP) by immersing fruits for 5 min. or treated with hot water at 52°C for 5 min. or 56°C for 2 min. and untreated (control fruits). All fruits were stored at 5°C+95% RH for 21 days in addition to 2 days at 15°C+95% RH (shelf life simulation). Results showed that quality parameters which include general appearance, total sugars, reducing sugars, titratable acidity, and TSS were decreased during storage while weight loss, decay and color (b value) were increased with the prolonging of the storage period. Application of 1-MCP at 0.05 mg/l treatment delayed fruit ripening, through reducing the development of softening comparing with the other treatments. In addition, this treatment maintained the good appearance as well as the previously-mentioned quality characteristics till 21days of storage at 5°C+2 days at 15°C+95% RH comparing with the others treatments.
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