76C-27 |
The effect of ethylene treatment on quality factors in honeydew melons(Cucumis melo var. Inodorus Naud.) |
C. P. LIANG1, R. L. Shewfelt1, and S. J. Kays2. (1) Food Science and Technology, University of Georgia, Food Science Bldg., Athens, GA 30602, (2) Horticulture, University of Georgia, Plant Science Bldg., Athens, 30602 Sweetness and aroma are quality characteristics that limit consumer acceptability of honeydew melons. Formation of volatile compounds can be induced by postharvest ethylene treatment, but the fruit must have sufficient sugar reserves at harvest. An index of melon maturity is needed to determine which melons can be treated with ethylene to enhance melon quality. To determine if the quality of honeydew melon flavor can be enhanced by ethylene treatment and to determine an appropriate physicochemical index of maturity at harvest. Melons were treated with 1000 ppm ethylene for 24 hrs. Color changes, respiratory rate and ethylene production were monitored. Volatile compounds were analyzed by gas chromatography. Sensory descriptive analysis was performed using a modified SpectrumTM technique by trained panel. Melons that responded to ethylene treatment turned more yellow and less green in color, exhibited a respiratory climacteric, and increased significantly in total volatile concentration. Ethylene treatment increased fruitiness while decreasing crispiness. Total soluble solids were significantly and positively correlated with fruitiness, honey, and sweetness but negatively correlates with crispiness. Fruity correlated with the total volatile concentration (R>0.84). Melons that are too immature did not benefit from the ethylene treatment, while 1000 ppm of ethylene might be too high for honeydew melon postharvest treatment. Ethylene treatment can enhance the flavor quality of honeydew melons. The external color is useful to screen melons which can benefit from ethylene treatment. Modification of ethylene treatment and validation of using external color as a maturity index will be necessary prior to practical application.
Session 76C, Fruit & Vegetable Product: Fresh Fruits and Vegetables
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