Effects of coating treatment on the shelf life quality of oriental melon

ZHANG Mengqing; LI Hui; XIE Huinong; ZOU Yunqian; CHENG Jintao; BIE Zhilong

doi:10.16861/j.cnki.zggc.2024.0850

Abstract：Using the oriental melon Rhubarb Rock Sugar Crisp as material,the fruit was coated with different coating agents(402D,BC,EC),stored at room temperature to simulate its shelf-life conditions,and the changes of physiological metabolism and quality indexes such as weight loss rate of the fruit were measured at different days.The results showed that after 21 days,the weight loss rate of the 402D,BC and EC groups was 4.47％,3.37％and 3.49％,respectively,which was significantly lower than that of the CK and 1-MCP groups(5.72％and 5.19％).After 17 days,the pulp firmness of the 402D,BC and EC groups was maintained at 173 g,204 g and 189 g,respectively,which was significantly higher than the 141 g of the CK group.Scanning electron microscopy(SEM)results showed that BC and EC coatings formed uni-form films on the surface of melon,while the 402D coating formed a sheet-like covering on the fruit skin.The coverage rate of stomata was 77.25％,77.94％,and 66.20％,respectively,which was significantly higher than that of the 1-MCP and CK groups(17.47％and 25.50％).The results of sensory evaluation showed that the BC coating treatment improved the sensory quality of the fruit,with volunteers rating the overall appearance and taste of the BC-treated melon at 7.38 and 6.74,which were significantly higher than the 6.09 and 5.11 for the CK control group.At 9 d,the soluble solids content in BC treatment group was significantly higher than that of other treatments.All the above results indicate that coating treat-ments can effectively maintain the shelf life quality of melon,with the BC treatment showing the best effect.