Development and evaluation of a precision heat treatment device for delaying postharvest softening of muskmelon
文献类型： 外文期刊
作者： Meng, Yukun 1 ; Tian, Quanming 2 ; Yuan, Yuyao 3 ; Wang, Xishan 4 ; Peng, Rui 4 ; Wu, Bin 3 ; Wang, Shaojin 6 ; Wang, Jide 1 ; Wei, Jia 3 ;
作者机构： 1.Xinjiang Univ, Sch Chem Engn & Technol, Urumqi 830017, Peoples R China
2.Xinjiang Agr Univ, Coll Hort, Urumqi 830052, Xinjiang, Peoples R China
3.Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Urumqi 830091, Peoples R China
4.Xinjiang Sunshine Diantong Technol Co Ltd, Urumqi 830000, Peoples R China
5.Xinjiang Lab Special Environm Microbiol, Urumqi 830091, Peoples R China
6.Northwest A&F Univ, Coll Mech & Elect Engn, Yangling 712100, Shaanxi, Peoples R China
7.Washington State Univ, Dept Biol Syst Engn, 213 LJ Smith Hall, Pullman, WA 99164 USA
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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