Evaluation On The Characteristics Of Melon Cultivars For Fresh Cut Processing And Study Of Fresh Keeping Technologies

Fresh-cut fruits and vegetables have been popular with the European and the American because of its nutrition,convenience,freshness. Fresh-cut melon is playing a more and more important role in the fresh-cut industry, with the most fastest growth.In our country ,fresh-cut melon has been in some restaurants and supermarkets,the industy of fresh-cut melon has great potential for development. The results of this study show as follows:1. The yields, edible parts, firmness, total soluble solids, sensory quality and ascorbic acid content of two melon species, including net rind melon(cultivar No.55 and Hua Mi No.2) and smooth rind melon(cultivar Zhong Mi NO.116 and Yu Jinxiang), were investigated at harvesting day, postharvest 14th days and 28th days stored at 10℃.The data were analyzed by correlative degree method, and the results showed that the order of melon cultivars suitable for fresh-cut processing were No.55, Hua Mi No.2, Zhong Mi NO.116 and Yu Jinxiang in turn. No.55 expressed its higher yields and content of Vc, better sensory quality and storability, so it's intended for wholesaling and retailing, while, Hua Mi No.2, Zhong Mi NO.116 and Yu Jinxiang were suitable for being prepared today and consumed tomorrow.2. the gas composition(10%O₂,21% O₂,70% O₂) , film thickness(0.02mm,0.03mm,0.05mm) and storage temperature of modified atmosphere package was studied. The results as follows: the most suitable is dependent on the storage temperature. At 3℃,the most suiltable treatment is 70% O₂+0.05mm,at 10℃, the most suiltable treatment is 21%+0.02mm,while at 25℃,the most suiltable treatment is 70%+0.03mm.3. Firmness, total soluble solids, sensory quality and ascorbic acid content of two melon species, Enumeration of moulds and yeasts and Aerobic plate count of fresh-cut melon which is processed by high pressure processing were investigated ,the results as follows: there were significant differences in vitamin c,but the sensory quality is significant improved,and the have decreaced 2³ log₁₀(cfu/g).the most sulitable treatment is 175Mpa,10min for Hua Mi No.2 and 250Mpa,5min for cultivar No.55 .