KEEPING QUALITY OF FRESH-CUT BITTER GOURD (MOMORDICA CHARANTIA L.) AT LOW TEMPERATURE OF STORAGE

Abstract

Bitter gourd (Momordica charantia L. cv. Wanningqinglv) fruit is chilling sensitive and usually cannot be stored at a low temperature for a long period. To learn how the quality of the fruit might be influenced by cutting and storage temperature, whole and cut bitter gourds were placed in polyethylene pouches and stored at 2 or 10C. The results showed that the cutting enhanced the microbial growth, loss of chlorophyll (Chl), starch and ascorbic acid (Vc), and increased reducing sugar content, ethylene production and respiration rate of bitter gourd. The decrease of Chl, starch, soluble protein and Vc in the cut bitter gourd was significantly reduced by storage at 2C relative to storage at 10C. No significant indication of chilling injury in the cut or intact bitter gourd was observed during the storage for 7 days at 2C. These results suggest that fresh-cut bitter gourd can be stored at 2C to maintain its quality with high levels of Vc, Chl, soluble protein and microbiological safety.