Effect of peroxyacetic acid on post-harvest physiology of Hami melon
ZHANG Xiaomei
BAI Youqiang
MA Xixin
XU Jian
Abstract：To investigate the effect of peroxyacetic acid (PAA) in Hami melon,the experiment was performed,four levels of PAA concentrations of 0,50,100,200 μL· L-1 were carried out.The result indicated that PAA treatment could be more effective in retarding the descending rate of fruit hardness and central soluble solids,slowing the increase of malondialdehyde(MDA) contents,decreasing the rate of fruit rot.After 200 μL· L-1 PAA treatments,the rotting rate was clearly lower 35％ than the control.PAA treatment showed a better benefit of delaying the peak time of the peroxidase (POD) and catalase (CAT) compared to CK.Comprehensively,the optimal processing for the storage of Hami melon was 100 μL· L-1 PAA soaking 3 min.
Keywords：Hami melonPeroxyacetic acidPostharvestStorage
Publication Date：2017-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 35-38 )