Development and evaluation of a precision heat treatment device for delaying postharvest softening of muskmelon

文献类型： 外文期刊

第一作者： Meng, Yukun

作者： Meng, Yukun;Wang, Jide;Tian, Quanming;Yuan, Yuyao;Wu, Bin;Wei, Jia;Wang, Xishan;Peng, Rui;Wu, Bin;Wang, Shaojin;Wang, Shaojin

作者机构：

关键词： Heat treatment; Device development; Muskmelon; Cell wall metabolism; Softening

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 212 卷

页码：

收录情况： SCI

摘要： To extend the limited commercial storage of muskmelons due to insufficient shelf life, a heat treatment device with precise temperature control was designed and applied to three muskmelon varieties: "Xizhou Mi 25" (XZM), "Jinmi 3" (JM), and "Jiashi" (JS). The effectiveness of this device and the effect of heat treatment on the softening of muskmelons during storage were evaluated. The results indicated no significant difference between the temperatures set by the control system and the actual measured temperatures (p > 0.05), demonstrating the high accuracy of the temperature control system. After optimization of the heat treatment device, no thermal damage was observed in the heat-treated group of muskmelons. The energy consumption of the heat treatment device was only half that of the insulated tank. By the 18th day of storage, the protopectin (PP) content in the heattreated group was significantly lower than in the control group. Correlation analysis showed that hardness was positively correlated with PP content and negatively correlated with water-soluble pectin (WSP). Additionally, cell wall metabolism-related enzyme activities were negatively correlated with PP content. These results indicated that the heat treatment effectively delayed muskmelon softening during postharvest storage. This study provides technical support for the industrial application of heat treatment devices in muskmelon preservation.

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