Volume 8, Issue 1 (6-2018)                   2018, 8(1): 61-71 | Back to browse issues page

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Osanloo B, Yazdani N, Lotfi M. Evaluation of Cantaloupe Storability in Packaging Using Ethylene Absorbents. Journal of Crop Production and Processing 2018; 8 (1) :61-71
URL: http://jcpp.iut.ac.ir/article-1-2611-en.html
College of Aburaihan, University of Tehran , n.yazdani@ut.ac.ir
Abstract:   (2445 Views)
By storing the cantaloupe fruit in the optimum conditions, it can be provided over a longer period of time with a more optimal quality in the domestic markets; its exports to other countries can be expanded and developed. This study was intended to utilize ethylene absorbents in order to preserve postharvest characteristics in the cantaloupe fruit. Therefore, fruits of Cucumis melo were stored in nano-zeolite packets with 7% potassium permanganate (KMnO4) and 7% KMnO4 coated paper straws during 35 days of storage at 6°C and seven day intervals. Accordingly, significant quantitative and qualitative traits such as weight changes, fruit firmness, ascorbic acid, titratable acidity, pH of the fruit extract, soluble solids, electrolyte leakage, and ethylene production were investigated. The results revealed that at the end of the experiment, in the nano-zeolite treatment, the fruit weight was increased by 7%, fruit firmness was enhanced by 2 kg/cm2, and ascorbic acid content was increased by 29%, compared to those in the control samples. Also, the treatment with nano-zeolite, approximately 14 to 21 days after the start of storage, showed acceptable results in maintaining the desired characteristics of the fruit. However, the use of paper straws improved the quality of the cantaloupe fruit during the first two weeks of fruit storage. In addition, although the maximum amount of ethylene production by the cantaloupe fruit after 35 days of storage was recorded to be 8.93 µL/g-1/h-1 there was no significant difference in terms of ethylene production between treatments due to the minimum amount of ethylene produced by the cantaloupe fruit.

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Type of Study: Research | Subject: General

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