Abstract
During recent years, global concern for protection of the environment has led researchers to improving postharvest treatments such (precooling, handling, storage, etc.,). The present investigation was also directed to find out the precooling and storage alternatives for the extension of the storage life of cantaloupe fruits (Cucumis melon). Fruits were harvested at the mature stage and precooled by forcing cooling air with velocity of 1-2 m/s at three different air temperatures of 5°C, 10°C and 15°C. The fruits were analyzed for physiological characters such as loss in weight, fruit firmness, change in color surface of fruit and its flesh. Fruit temperature expectedly decreased from initial level of about 36-38°C to the desired storage temperature of 10°C by forcing cooling air at 5°C, for about 45 min. Cooling time increased to 105 and 165 min when cooling air temperature increased to 10°C and 15°C, respectively. During subsequent storage at 15°C with 90-95% relative humidity, precooled fruits were exhibit more desirable characteristics than that of non-precooled fruits (control), where precooling was retard softening. Non precooled fruits “control” turned ripe-soft after 15 days when firmness decreased to less than 10 N from initial value of 90 N at the unripe stage.
Highlights
No doubt that fruits and vegetables considered a major component of vitamins, antioxidants, minerals, dietary fiber [1]
Temperature and relative humidity are the most important environmental factors affecting quality of fresh produce and the consumer acceptability for fruits and vegetables displayed in a produce department
High temperature and high relative humidity were frequently occurred throughout the year and they will affect postharvest quality of fruit, include melon fruit quality
Summary
No doubt that fruits and vegetables considered a major component of vitamins, antioxidants, minerals, dietary fiber [1]. Both quantitative and qualitative postharvest losses in fresh fruits and vegetables are significant due to their high values reaching up to 50% in developing countries [2]. Temperature and relative humidity are the most important environmental factors affecting quality of fresh produce and the consumer acceptability for fruits and vegetables displayed in a produce department. High temperature and high relative humidity were frequently occurred throughout the year and they will affect postharvest quality of fruit, include melon fruit quality. Several methods were applied for rapid cooling the product to the lowest safe storage temperature within hours of harvest, reducing the respiration rate and enzyme activity, slower ripening/senescence, maintenance of firmness, inhibition of pathogenic microbial growth and minimal water loss [6]
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