Development and evaluation of a precision heat treatment device for delaying postharvest softening of muskmelon

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI:10.1016/j.lwt.2024.116984

Yukun Meng , Quanming Tian , Yuyao Yuan , Xishan Wang , Rui Peng , Bin Wu , Shaojin Wang , Jide Wang , Jia Wei

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Abstract

To extend the limited commercial storage of muskmelons due to insufficient shelf life, a heat treatment device with precise temperature control was designed and applied to three muskmelon varieties: "Xizhou Mi 25" (XZM), "Jinmi 3" (JM), and "Jiashi" (JS). The effectiveness of this device and the effect of heat treatment on the softening of muskmelons during storage were evaluated. The results indicated no significant difference between the temperatures set by the control system and the actual measured temperatures (p > 0.05), demonstrating the high accuracy of the temperature control system. After optimization of the heat treatment device, no thermal damage was observed in the heat-treated group of muskmelons. The energy consumption of the heat treatment device was only half that of the insulated tank. By the 18th day of storage, the protopectin (PP) content in the heat-treated group was significantly lower than in the control group. Correlation analysis showed that hardness was positively correlated with PP content and negatively correlated with water-soluble pectin (WSP). Additionally, cell wall metabolism-related enzyme activities were negatively correlated with PP content. These results indicated that the heat treatment effectively delayed muskmelon softening during postharvest storage. This study provides technical support for the industrial application of heat treatment devices in muskmelon preservation.

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开发和评估用于延迟麝香瓜收获后软化的精密热处理装置

由于麝香西瓜的保质期不足，为了延长其有限的商业贮藏期，设计了一种具有精确温度控制的热处理装置，并将其应用于三个麝香西瓜品种："西州密 25 号"（XZM）、"金密 3 号"（JM）和 "佳士"（JS）。评估了该装置的有效性以及热处理对贮藏期间麝香瓜软化的影响。结果表明，控制系统设定的温度与实际测量的温度之间没有明显差异（p > 0.05），表明温度控制系统的准确性很高。优化热处理装置后，热处理组麝香瓜未出现热损伤。热处理装置的能耗仅为保温箱的一半。贮藏到第 18 天时，热处理组的原果胶（PP）含量明显低于对照组。相关分析表明，硬度与 PP 含量呈正相关，而与水溶性果胶（WSP）呈负相关。此外，细胞壁代谢相关酶活性与 PP 含量呈负相关。这些结果表明，热处理可有效延缓麝香瓜在采后贮藏期间的软化。这项研究为热处理设备在麝香瓜保鲜中的工业应用提供了技术支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.