Ran Zhou et al., Postharvest Biology and Technology
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.
Original title and complete list of authors
Reduction in Hami melon (Cucumis melo var. saccharinus) softening caused by transport vibration by using hot water and shellac coating
Ran Zhou(a, b), Xichang Wang(a), Yunsheng Hu(c), Guixiang Zhang(c), Peiqiang Yang(d), Bailin Huang(d)
a College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
b Institute of Food Sciences, College of Agriculture and Life Sciences, Cornell University, Ithaca-14850, NY, USA
c Department of Radiology, Shanghai Jiao Tong University Affiliated First People’s Hospital, Shanghai, China
d Shanghai Niumag Corporation, Shanghai, China
Postharvest Biology and Technology, Volume 110, December 2015, Pages 214–223
Picture by http://es.dhgate.com/