The use of postharvest treatments to extend storage life and to control postharvest wastage of honeydew melons (Cucumis melo L. var. inodorus Naud.) in cool storage

Abstract

Three trials were undertaken to study storage conditions and handling procedures required to maximise the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud.).Honeydew melons treated with chlorine (1000 mg/L), benomyl (250 mg/L) + guazatine (500 mg/L), shrink wrap (17 ym Cryovac XDR film), Semperfresh, wax, or combinations of these treatments were stored at 4 or 8�C, for 4 or 6 weeks. Benomyl plus guazatine reduced the development of storage rots associated with Alternaria and Fusarium spp. The use of shrink wrap and wax reduced water loss by melons but increased fungal infection in some cases. Shrink wrapping combined with the fungicide treatment effectively reduced the incidence of fungal breakdown in the storage period for up to 4 weeks. Wax coating with full strength Citruseal wax caused anaerobic tissue breakdown. Melons were affected by chilling injury at 4�C. Control of bacterial rots with benomyl + guazatine or with chlorine was variable. Semperfresh did not reduce the incidence of fungal breakdown or water loss from the melons. The results indicate that storage of honeydew melons for 4 weeks at 8�C by pretreating with fungicide is possible but the melons soften and rot after 6 weeks, making them unsaleable. Four weeks should be adequate to allow for sea freighting of honeydew melons to markets in South East Asia. Further research is required to determine the optimum storage temperature for honeydew melons.

Modified atmosphere packaging confers additional chilling tolerance on ethylene-inhibited cantaloupe Charentais melon fruit

“…Individual seal packaging, in which the internal atmosphere is not affected significantly, is known to reduce the development of low temperature tissue breakdown [6]. A correlation between weight loss and chilling injury symptoms of fruits stored in MA has been found in tomatoes [19] and melons of the reticulatus [18] and inodorus groups [20].…”

Comparisons between Orange- and Green-fleshed Non-netted and Orange-fleshed Netted Muskmelons: Antioxidant Changes following Different Harvest and Storage Periods

“…Moreover, enzymatic antioxidant capacity in orange-fl eshed honey dew muskmelon associated with postharvest storage life has not been addressed. The current postharvest shelf-life of a typical green-fl eshed honey dew muskmelon is 3-4 weeks (Edwards and Blennerhassett, 1990) and ≈10 to 14 d for netted muskmelon (Lester, 1988). It is unknown if non-netted orange-fl eshed honey dew muskmelon cultivars have a postharvest storage life similar to those of green-fl eshed honey dew or orange-fl eshed netted muskmelons.…”

Relationships Between Edible Coatings and Garlic Skin

“…By adding waxes the coating provided a better shine and the fruit exhibited higher turgidity, less decay and good flavor. However, it was not effective in retarding water loss in melons (Edwards and Blennerhassett, 1990).…”