Study on the Storage Performance of'Yangjiaomi'Muskmelon Fruit under Different Low-temperature Conditions
ZHANG Cuihuan
ZHENG Heyun
YAO Jun
ZAITUNA·Maimaiti
GENG Xinli
WANG Zhiwei
Abstract：To investigate the optimal storage temperature of the'Yangjiaomi'muskmelon,this study harvested the'Yangjiaomi'and stored it at low temperatures of 3,6,9,12 ℃ respectively,measuring changes in the physicochemical indicators such as flesh hardness,soluble solids content,and skin color during storage;after 14d of low-temperature storage,they were then transferred to an environment of(19±0.5)℃ to observe the impact of different low-temperature treatments on the shelf life of'Yangjiaomi'.The results showed that the relevant indicators of 9 low temperature treatment were superior to those of other low temperature treatments.Under 9 ℃,the content of soluble solids increased the most during storage,reaching 0.77％;the hardness of the fruit pulp decreased the least,at 32.4％;the weight loss rate was lower than other treatments(5.9％);ethylene release was the slowest,with a maximum ethylene release of 0.35 μL/(kg·h)and a relatively stable change;no obvious yellowing and browning of the peel occurred.At the same time,9 ℃ low temperature storage could prevent the occurrence of chilling injury,and keep the fruit in good appearance quality.In summary,the optimal storage low temperature for'Yangjiaomi'melon was 9℃,which could effectively reduce the storage loss of fruit and extend the shelf life.
Keywords：'Yangjiaomi'muskmelonlow-temperature storageshelf-lifestorage performance
Publication Date：2026-05-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 9-14 )