Effects of storage temperature on the quality and reactive oxygen metab-olism of fresh-cut melon
TU Mingmei
WU Zhangfei
MEI Yingxue
SHI Shengqiong
YU Zhifang
Abstract：In order to investigate the effects of storage temperatures of 5 and 15 ℃ on the quality and active oxygen me-tabolism of fresh-cut melon,Yugu melon was used as the material.The results showed that the respiration rate of fresh-cut melon gradually increased during storage.The 5 ℃ treatment maintained the hardness,soluble solid content,and titratable acid content of fresh-cut melon,and delayed the increase in the malondialdehyde content of fresh-cut melon during storage compared with the 15 ℃ treatment.At the end of the storage period,superoxide dismutase and peroxidase maintained high activity levels,which were 13.11 and 518.85 U·mg1,respectively,and inhibited the accumulation of su-peroxide anions and hydrogen peroxide.The results showed that compared with the 15 ℃ treatment,5 ℃ treatment signif-icantly inhibited the respiration rate of fresh-cut melon,enhanced the activity of its antioxidant system,reduced the level of reactive oxygen species during the storage of fresh-cut melon,alleviated oxidative stress,and maintained the higher quality of fresh-cut melon.Which provided a scientific basis for maintaining the quality of fresh-cut melon stored at low temperature.
Keywords：Fresh cut melonTemperatureStorageQualityAntioxidant activity
Publication Date：2025-11-05
Online Publishing Date：2025-12-04(First online date of this platform, not the publication date of the document)
Pages：6( 99-104 )