Effects of preservatives and low temperature pre-cooling on the shelf-life of melon(Cucumis melo L.)

Oriental melon(Cucumis melo L.) with edible skin is a special local melon product with very short shelf-life. It is important to find suitbale condition for transportation and preservation for this kind of melon. We treated the fruit with several preservatives and pre-cooling and observed rate of fruit rotton, soluble solid content, sugar-acid ratio,weight loss and firmness during storage. Suancaixian was better than other treatments for keeping melon quality. The rotten rates,rotten index and shelf life was 32.35% ,10 and 14 days,respectively. The effectiveness of the treatments are suancaixian potassium sorbatebeeswaxstored bags. Among the pre-cooling treatments of melon at 10 ℃ for 1 h,5 h and 10 h,the treatment of 10 h was the best. After 8 days storage of the melons under the best treatment,the rotten rates,rotten index and shelf life was 32.35%,10 and 14 days respectively.