Khảo sát ảnh hưởng của độ già thu hái đến chất lượng của quả dưa lưới ruột xanh Cucumis melo L. var. reticulatus trong thời gian bảo quản

Abstract

Maturity at harvest was the most important factor that determines postharvest shelf life and final quality (appearance, texture, flavor, nutritive value) of fruit-vegetables (Kader, 1996). Khang Nguyen cantaloupe which was harvested at 33, 36, 39, 42, 45days after fruit set has the different qualities with firmness, total soluble solids (TSS), total sugar. During shelf life, the weight losses and cantaloupe which was harvested at different time changes at different speed. Cantaloupe which was harvested at 39 days after fruit set to maintain quality stably and low weight loss during shelf life. The average weight of fruit was 1.87 kg, with firmness 0.1828 kg/cm², total soluble solids (TSS) 7⁰Bx, total sugar 42 mg/g, titratable acidity 0.078%, total vitamin C 32 mg%. After 27 storage days, cantaloupe which was stored at 10⁰C losses about 7% weight.