Delaying Ripening of Cantaloupe fruits by Various Treatments During Storage

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dc.date.accessioned2024-01-05T12:12:50Z
dc.date.available2024-01-05T12:12:50Z
dc.date.issued2023-12-28
dc.identifierdoi:10.17170/kobra-202307218414
dc.identifier.urihttp://hdl.handle.net/123456789/15346
dc.language.isoeng
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectcantaloupeeng
dc.subjectpolyamineseng
dc.subjectputrescineeng
dc.subjectchitosan and delaying Ripeningeng
dc.subject.ddc500
dc.subject.ddc580
dc.subject.swdMeloneger
dc.subject.swdFruchtger
dc.subject.swdReifungger
dc.subject.swdLagerungger
dc.subject.swdPolyamineger
dc.subject.swdButandiamin <1,4->ger
dc.subject.swdChitosanger
dc.titleDelaying Ripening of Cantaloupe fruits by Various Treatments During Storageeng
dc.typeAufsatz
dc.type.versionpublishedVersion
dcterms.abstractThis study was conducted for two seasons 2021 and 2022 to investigate the influence of Putrescine (PUT) at 0.1 or 0.2% and Spermine (SPM) at 0.1 or 0.2% and Chitosan (CS) at 1000 or 2000 ppm and in addition untreated control on quality attributes and delaying ripening of cantaloupe fruits (cv. Primal) during storage at 5º C for 28 days. The results indicated that all treatments were effective in reduced weight loss and color changes and maintained, fruit firmness, TSS, sugar content, total carotenoids and overall appearance of fruits and modified atmosphere (CO₂ %, O₂ % and ethylene ppm) inside the package as compared with untreated control. The cantaloupe fruits treated with PUT at 0.1 %, SPM at 0.1 % and Chitosan at 1000 ppm were the most effective treatments in maintaining quality and delaying ripening during all storage periods. However, samples treated with SPM at 0.1 % showed the best quality avoided the ripening, retarded the ethylene production and did not exhibit any changes in general appearance till the end of storage period (28 days of storage at 5º C), while PUT at 0.2%, SPM at 0.2 % and chitosan at 2000 ppm rated good appearance at 21 days of storage.eng
dcterms.accessRightsopen access
dcterms.creatorSaleh, Mahmoud Abbas
dcterms.creatorZakaria, Safaa
dcterms.creatorShehata, Ahmed S. A.
dcterms.source.articlenumber647
dcterms.source.identifiereissn:2197-411X
dcterms.source.issueNo. 5
dcterms.source.journalFuture of Food: Journal on Food, Agriculture & Societyeng
dcterms.source.volumeVol. 11
kup.iskupfalse

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Vol 11, No 5 (2023)