Changes in Quality of Muskmelon (Cucumis melo L.) during Storage at Different Temperatures

머스크멜론의 저장온도별 저장 중 품질변화

  • Published : 2009.06.30

Abstract

The effects of temperature variations during storage on the quality characteristics of muskmelons (Cucumis melo L.) were investigated. In samples stored at $4^{\circ}C$ and $10^{\circ}C$, weight losses were almost 2.9- and 3.4-fold higher, respectively, compared to samples stored at $0^{\circ}C$. Soluble solids slightly increased except in the samples stored at $10^{\circ}C$, but acidity decreased over the entire storage period. Firmness decreased with storage time, but the samples stored at $0^{\circ}C$ had a lesser decrease in firmness than the samples stored at other temperatures. Water loss from the muskmelon stalk was most inhibited, and vitamin C content was maintained for the longest period, with storage at $4^{\circ}C$. Mineral contents (Ca, Na, Fe, Mg, K) were best maintained in muskmelon samples stored at $10^{\circ}C$ for 15 days, but levels had decreased by 30 days. Microbiological quality was not appreciably different at any storage temperature at 18 days; however, samples stored at $4^{\circ}C$ and $10^{\circ}C$ had deteriorated by 25 days. The results of sensory evaluations indicated that taste was best retained in samples stored at $10^{\circ}C$ for 15 days, although changes in taste were evident at all storage temperatures. When the samples were stored over 22 days at $10^{\circ}C$, retention of texture and overall acceptability were more inferior compared to samples stored at $0^{\circ}C$ and $4^{\circ}C$. These results suggest that storage at $4^{\circ}C$ can be used to reduce deterioration in muskmelons without significant loss of their quality attributes.

Keywords

muskmelon (Cucumis melo L.);storage, quality changes;storage temperature

References

  1. Korea Foods Industry Association. Food Code. Moonyongsa Co., Seoul, Korea. pp. 637-643 (1998)
  2. AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 967.22. Association of Official Analytical Communities, Arlington, VA, USA (1995)
  3. AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 984.27. Association of Official Analytical Communities, Arlington, VA, USA (1995)
  4. Yeoung YR, Jeong CS, Kim HK. Effects of storage temperature and duration on sugar and fruit quality of muskmelon. J. Korean Soc. Hort. Sci. 37: 252-256 (1996)
  5. Artes F, Escriche AJ, Martinez JA, Marin JG. Quality factors in four varieties of melon (Cucumis melo L.). J. Food Quality 16: 91-100 (1993) https://doi.org/10.1111/j.1745-4557.1993.tb00352.x
  6. AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 37.1. Association of Official Analytical Communities, Arlington, VA, USA (1995)
  7. Hardenburg RE, Watada AE, Wang CY. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. USDA, Agricultural Research Service, Handbook 88. Washington DC, USA (1990)
  8. Yun HJ, Lim SY, Hur JM, Loo BY, Choi YJ, Kwon JH, Kim DH. Changes of nutritional compounds and texture characteristics of peaches (Prunus persica L. Batsch) during post-irradication storage at different temperature. Korean J. Food Preserv. 15: 377-384 (2008)
  9. Yoon PH, Jung DS, Lee SK. Causal factors of black stain during cold storage of pear (Pyrus pyrifolia cv. Niitaka) and its postharvest control. Korean J. Food Preserv. 10: 447-453 (2003)
  10. Lester G. Comparisons of 'honey dew' and netted muskmelon fruit tissues in relation to storage life. HortScience 23: 180-182 (1988)
  11. Davis RM. Concerning flavor in cantaloupes vegetable crop series. No. 137. One Shields Avenue, Univ. of Calif. Davis. (1965)
  12. Aggelis A, John I, Grierson D. Analysis of physiological and molecular changes in melon (Cucumis melo L.) varieties with different rates of ripening. J. Exp. Bot. 48: 769-778 (1997) https://doi.org/10.1093/jxb/48.3.769
  13. Park S, Kang SC. Evaluation of physiological changes in watermelon stalk during storage under various conditions of treatment after harvesting. Korean J. Environ. Agric. 24: 56-60 (2005) https://doi.org/10.5338/KJEA.2005.24.1.056
  14. Seo JY, Kim EJ, Hong SI, Yu SH, Kim D. Effects of mild heat treatment on microorganism, respiratory characteristics and firmness of Fuji apple. Korean J. Food Sci. Technol. 38: 47-51 (2006)
  15. SAS Institute, Inc. SAS/STAT User's guide. Release 8.01, Statistical Analysis Systems Institute, Cary, NC, USA (2000)
  16. Park JD, Hong SI, Park HW, Kim DM. Extending shelf-life of oriental melon by modified atomosphere packaging. Korean J. Food Sci. Technol. 32: 481-490 (2000)
  17. Smooth JH, Nagy S. Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice. J. Agr. Food Chem. 25: 135-138 (1977) https://doi.org/10.1021/jf60209a031
  18. Pratt HK. Melons. Vol.2, pp. 207-209. In: The Biochemistry of Fruits and Their Products. Hulme AC(ed). Academic Press, New York, NY, USA (1971)
  19. Cohen RA, Hicks JR. Effect of storage on quality and sugars in muskmelon. J. Am. Soc. Hort. Sci. 111: 553-557 (1986)
  20. Powrie WD, Skura BJ. Modified atmoshere packaging of fruits and vegetables. pp. 169-245. In: Modified Atmosphere Packaging of Food. Ooraikul B., Stiles ME (eds). Ellis Horwood Limited, West Sussex, England (1991)
  21. Koh JS, Yang SH, Kim SH. Cold storage of Citrus unshiu Marc. var. okitsu produced in Cheju. Korean J. Postharv. Sci. Technol. 3: 105-111 (1996)