University of Khartoum

Post-Harvest Studies on 'Galia' Cantaloupes (Cucumis melo L.)

Post-Harvest Studies on 'Galia' Cantaloupes (Cucumis melo L.)

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Title: Post-Harvest Studies on 'Galia' Cantaloupes (Cucumis melo L.)
Author: Alfadil Mohamed, Baraka
Abstract: Three ‘Galia’ melon cultivars, commonly grown for export in Sudan, were used in this study. These were ‘Galia F1 Standard’, ‘Galia F1 MN-318’ and ‘Galia F1 Solar King’. Four field experiments were conducted at Silate Agricultural Project, Khartoum North, Sudan (15o 40' N, 32o 22' E). Experiment 1: Physical and chemical changes during growth and development of fruits of the three ‘Galia’ melon cultivars were evaluated. The fruits of the three cultivars followed typical simple sigmoid curves. Fresh fruit weight and flesh and rind thickness progressively increased in the three cultivars with advancement in growth up to the mature-green stage (44 days after anthesis) and then remained constant. The respiration curves of the three cultivars exhibited a typical climacteric pattern, with peak of respiration coinciding with full maturity (44 DAA) and then decreased. Fruit flesh firmness slightly decreased up to the mature-green stage and then sharply declined during the ripening phase (44 - 48 DAA). Rind color, total soluble solids (TSS) and total sugars progressively increased during growth and development of the three cultivars. Reducing sugars and titratable acidity progressively increased, reaching a peak at 42 DAA and subsequently decreased. Total protein and ascorbic acid content increased steadily in the three cultivars, reaching a peak at 44 DAA, which coincided with the climacteric peak of respiration and then declined. Phenolic compounds progressively decreased with growth and development in the three cultivars. Experiment 2: Tow harvesting maturities in the boarder-line of physiological maturity of the three ‘Galia’ cultivars (41 and 44 DAA) were evaluated with respect to quality and shelf-life of the fruits at 18 ± 1o C and 85% – 90 % relative humidity. The respiration curves of the three cultivars exhibited a typical climacteric pattern of respiration at both harvesting maturities. Fruits harvested slightly immature (41 DAA), had a lower respiration rate at harvest and during the pre-climacteric phase and higher rates during the post-climacteric phase, compared to those harvested at physiological maturity (44 DAA). Although the fruits harvested at physiological maturity (44 DAA) ripened normally, those harvested slightly immature (41 DAA) failed to develop rind color, to soften, to accumulate TSS or to develop flavor during ripening. At the end of the ripening period, the fruits picked 44 DAA reached the full yellow color (color score 6), while those picked 41 DAA had only reached an average of 2.3 color score. At the full ripe stage, TSS accumulation reached an average of 12.2% in fruits harvested 44 DAA, compared to only 8.8% in those harvested 41 DAA. The drop in fruit flesh firmness during the course of ripening was about 94% in fruits picked 44 DAA and only 33% in fruits picked 41 DAA. The fruits harvested 44 DAA developed excellent flavor (score 5), but those harvested 41 DAA failed to score more than 2.75 flavor score. Experiment 3: The effect of pre-cooling and waxing of the three ‘Galia’ cultivars was evaluated with regard to fruit quality and shelf-life at 18 ± 1°C and 85%- 90% relative humidity. Pre-cooling and/or waxing reduced moisture loss, delayed fruit ripening, maintained quality and extended shelf-life of the three cultivars. Pre-cooling and/or waxing delayed the onset of the climacteric peak, rind color development, fruit softening and TSS accumulation by one to four days. Weight loss was reduced by an average of 6.5% in the pre-cooled, 15.8% in the waxed and 27.4% in the pre-cooled and waxed fruits. Experiment 4: The effect of potassium permanganate (KMnO4) and waxing was evaluated on quality and shelf-life of the three ‘Galia’ cultivars at 18± 1 o C and 85% - 90% relative humidity. KMnO4 and/or waxing reduced moisture loss, delayed fruit ripening, maintained quality and prolonged shelf-life of the three cultivars. Weight loss was reduced by 6.5%, 16.2% and 27.6% in the KMnO4 treated, waxed and waxed and KMnO4 treated, respectively. KMnO4 and waxing delayed the onset of the climacteric peak, rind color development, fruit softening and TSS accumulation by two to five days
Description: 186page
URI: http://khartoumspace.uofk.edu/handle/123456789/12901
Date: 2015-06-16


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