2010 Volume 57 Issue 7 Pages 310-313
Earl's-type melon fruits were stored in air and under CA (5% O2, 15% CO2 and 5% O2+15% CO2) at 28°C in the dark. The amount of respiration of Earl's-type melon fruits stored under CA was retarded in comparison with that in air. Under the condition of 5% O2 and 5% O2+15% CO2, ethylene production was significantly suppressed, softening, water-soaked appearance and stalk wilting in Earl's-type melon fruits were inhibited. However, under the condition of 15% CO2 ethylene production slightly decreased and after-ripening continued as well as in air during storage. Therefore, low O2 or the condition of the combination of low-concentrated O2 and highly-concentrated CO2 were considered to be effective to keep the quality of Earl's-type melon fruits, but the condition of highly-concentrated CO2 was not considered to be beneficial.
