Abstract
The effects of transport vibration on Hami melon (Cucumis melo var. saccharinus) softening during storage (room temperature) were studied. Hot water (HW) and HW in combination with shellac coating (HW+shellac) were used to reduce melon softening caused by vibration. Changes in flesh firmness, hydrolase activities, cell wall constituents, cell membrane permeability and weight loss were monitored periodically in stored fruits for 28 days following vibration treatment. Magnetic resonance imaging (MRI) and nuclear magnetic resonance (NMR) were used to assess the internal morphological characteristics, transverse relaxation times, and water distribution of Hami melons. The results revealed that vibration contributes to Hami melon softening during storage. Compared to HW treatment, HW+shellac was more effective in reducing melon softening by reducing cell wall hydrolase activity, cell membrane leakage, fruit weight loss, and loss of cell wall constituents. The results were confirmed by MRI and NMR.
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