Storage characteristics of watermelon before and after removing the T-shaped stalk

수박의 꼭지 제거여부에 따른 저장성

  • Kim, Nak-Ku (Gyeongnam Agricultural Research and Extension Services) ;
  • Chang, Young-Ho (Gyeongnam Agricultural Research and Extension Services) ;
  • Yu, Su-Pil (Haman Agriculture Technology Center) ;
  • Ha, Ki-Jeong (Gyeongnam Agricultural Research and Extension Services) ;
  • Je, Hee-Jeong (Gyeongnam Agricultural Research and Extension Services) ;
  • Hong, Kwang-Pyo (Gyeongnam Agricultural Research and Extension Services) ;
  • Lee, Sang-Dae (Gyeongnam Agricultural Research and Extension Services)
  • Received : 2015.02.02
  • Accepted : 2015.04.10
  • Published : 2015.04.30


This study was carried out to compare the storage characteristics of watermelon (Citrullus lanatus) before and after removing the T-shaped stalk. For the investigation of the physiochemical properties of the watermelo, the watermelaon was stored at room temperature and $7^{\circ}C$, respectively. The average weight of the watermelon (7.8 kg) decreased by 0.6~0.7% at $7^{\circ}C$ and by 1.9~2% at room temperature during the storage period of 30 days. The hardness of watermelon reduced from 755 g to 542~549 g at room temperature for 30 days. However, the existence of T-shape stalk did not significantly affect on their weight and hardness. In addition, the pH, total acid content, and inner moisture of the watermelon were not significantly changed during the storage periods while the soluble solid at room temperature was significantly decreased from $11.3^{\circ}Brix$ to $9.3^{\circ}Brix$ after 30 days of storage. The internal redness of the watermelon decreased from 36.7 to 31.7~33.6. The total amount of its free sugar was increased from the original amount (8,133 mg/100 g) and then decreased. However, the stalk did not significantly affect on the amount of total free sugar under the same storage condition, too. Thus, there was no significant difference between the results of leaving the T-shaped stalk and removing it after harvesting the watermelon.


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