[Maturity index and storage of melon (C. melo var. inodorus Naud, cv. Crenshaw) at 10 grades C]
1990
Contador E, Ulises
Melon fruits (C. melo var. inodorus Naud., cv. Crenshaw) harvested in four maturity stages-immature green, mature green, 20% and 40% yellow-were stored at 10 deg for up to 25 days, to study their storage behavior. A factorial design of maturity stages (4) and storage periods (6), with 8 replications, was carried out. Measured variables were: soluble solids, fresh firmness, weight loss, initial visual quality and final visual quality. Concurrently, fungi present were identified and controlled with different fungicides. For all variables, ANOVA and DMRT were carried out. Results showed a different behavior according to maturity class and storage period. Maturity class III-20% yellow-with a soluble solids content of around 10 deg Brix, had the best conservation and final visual quality after 25 days in storage. The fungi present (genera Alternaria, Botrytis, Cladosporium, Fusarium, Geotrichum, Penicillium and Rhizopus) were partially controlled by fungicides
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