FRESH-CUT QUALITY OF WATERMELON DURING STORAGE AT DIFFERENT TEMPERATURES
Fresh-cut watermelons from accessions of Iranian indigenous fruits were analysed for changes in their marketability features and qualitative compounds during storage at different temperatures of 0-1, 4-5 and 12-13°C. Harvested watermelons were divided into four quarters before storing. Fresh-cut quality parameters were recorded at weekly intervals on days 0, 7, 14 and 21. It was observed that storage temperature condition and cultivars significantly affected the quality of fresh-cut watermelons. Weight loss, total soluble solids (TSS), firmness of head, heart and pericarp, and total acidity (TA) represented more variation between accession and storage condition. Weight loss and TA increased throughout storage while firmness of head, heart and pericarp decreased in the samples. Temperature treatment on accession showed that sensory quality at 4°C was less than other treatments. Fresh weight loss and total acidity increased throughout storage while overall Iranian accessions revealed more stability and quality than the hybrid type and temperature. A temperature at 4-5°C was recommended for storage of fresh-cut watermelon.
Ebadi, M., Soltani, F., Mostofi, Y. and Arjmandi, M. (2013). FRESH-CUT QUALITY OF WATERMELON DURING STORAGE AT DIFFERENT TEMPERATURES . Acta Hortic. 1012, 497-502
firmness, fresh cut, total acidity, watermelon