Effect of precooling with a solution of sodium carbonate on fruit rot and physiological changes in organic netted melon
Conference proceedings article
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Publication Details
Author list: Uthairatanakij A., Sripong K., Jitareerat P.
Publisher: International Society for Horticultural Science
Publication year: 2021
Volume number: 1325
Start page: 119
End page: 126
Number of pages: 8
ISSN: 5677572
Languages: English-Great Britain (EN-GB)
Abstract
The effect of precooling with a solution of sodium carbonate (SC, Na2CO3) on fruit rot and physiological changes in organic netted melon was studied. Melons were immersed in a cool solution of 2% Na2CO3 at 5 and 10°C until the temperature of pulp was 20°C. Fruit immersed in Na2CO3 at 30°C were used as the control. All fruit were kept at 13°C for 12 days. Results indicated that fruit immersed in 5°C had a lower disease incidence and severity during storage for 8 days than fruit immersed at 10 or 30°C. Moreover, precooling with Na2CO3 at 5°C maintained fruit quality and inhibited adverse physiological changes in melon, as indicated by low levels of weight loss, respiration, ethylene production, and the activity of the cell wall degrading enzyme, polygalacturonase. However, no effects on pulp color change, total sugar, and total soluble solids content of the melons were observed. These results indicate that precooling with a cool solution of sodium carbonate at 5°C can delay fruit decay and senescence in stored organic netted melon. © 2021 International Society for Horticultural Science. All rights reserved.
Keywords
Hydrocooling, Postharvest decay, Sodium carbonate
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