Synergistic effect of calcium chloride and 1-Methylcyclopropene on storage of watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai
DOI:
https://doi.org/10.14719/pst.2021.8.1.960Keywords:
Ascorbic acid, CaCl2, Carotenoid, Decay rate, Firmness, Total soluble solid, 1-methylcyclopropene, Weight lossAbstract
Watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai was a climacteric variety with a high respiration rate and ethylene accumulation. Therefore the fruit matures and softeness quickly during post-harvest period. Calcium chloride was popularly utilized as stabilizing agent. 1-methylcyclopropene (1-MCP) has been known to be highly effective inhibitor of ethylene reaction. This research evaluated the synergistic effect of CaCl2 and 1-methylcyclopropene (1-MCP) treatment to weight loss, firmness, total soluble solid, carotenoid, ascorbic acid and decay rate of watermelon during storage. Results showed that a combination of 2.5% CaCl2 and 0.6 ppm 1-MCP in 20 min of immersion could extend watermelon shelf life for 15 days. After 15 days of ambient storage, the weight loss (1.43±0.02 %), firmness (4.38±0.00 N), total soluble solid (13.60±0.01 oBrix), carotenoid (16.31±0.02 µg/100g), ascorbic acid (13.36±0.03 mg/100g), decay rate (0.47±0.02 %) were clearly presented. Meanwhile, the treatment of 2.5% CaCl2 alone showed the weight loss (2.11±0.02 %), firmness (3.03±0.02 N), total soluble solid (10.83±0.02 oBrix), carotenoid (12.97±0.03 µg/100g), ascorbic acid (9.57±0.02 mg/100g), decay rate (2.14±0.01 %). The incorporation of CaCl2 and 1-MCP created a synergistic effect on the improved quality of watermelon fruit during ambient storage.
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