Mitigation of Chilling Injury Symptoms and Extending the Storage Life of Cantaloupes by Some Postharvest Applications | ||||
| Scientific Journal of Agricultural Sciences | ||||
| Volume 5, Issue 3, September 2023, Page 52-72 PDF (999.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/sjas.2023.221749.1318 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Noura Ali Gad El-Rab  1; Mohsen EL-Sayed Mohamed Saad2
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| 1Postharvest and Handling of Vegetable Crops Research Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 2ostharvest and Handling of Vegetable Crops Research Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| This study was conducted on cantaloupe fruits (cv. Primal Galia type) during two consecutive seasons in 2020 and 2021 to investigate the impact of postharvest treatments with hot water, spermine, putrescine, salicylic acid, and potassium silicate on decreasing chilling injury and preserving fruit quality in comparison to a control treatment during cold storage at 1±0.5ºC for twenty days in addition to two days at 15ºC (shelf life). The findings showed that all postharvest treatments outperformed the control treatment in decreasing weight loss, decay, chilling injury, firmness loss, change of color, and electrolyte leakage of fruits and maintaining ascorbic acid, total phenolics, total sugars, antioxidant activity, and overall appearance of fruits. Furthermore, cantaloupe fruits dipped in spermine or salicylic acid materials were effective in not showing any chilling injury symptoms throughout cold storage periods in addition to shelf life. Putrescine and hot water treatments delayed the beginning of chilling injury symptoms and recorded a low score of symptoms at the end of cold storage duration in addition to shelf life. However, spermine and salicylic acid treatments were the most efficient in preserving overall quality attributes and giving fruits a good overall appearance without any chilling injury symptoms or decay after twenty days of storage at 1±0.5ºC in addition to two days at 15ºC. | ||||
| Keywords | ||||
| cantaloupe; chilling injury; hot water; polyamines; salicylic acid; potassium silicate; storability | ||||
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