Earl's-type melon fruits were stored in air and under CA (5% O
2, 15% CO
2 and 5% O
2+15% CO
2) 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% O
2 and 5% O
2+15% CO
2, 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% CO
2 ethylene production slightly decreased and after-ripening continued as well as in air during storage. Therefore, low O
2 or the condition of the combination of low-concentrated O
2 and highly-concentrated CO
2 were considered to be effective to keep the quality of Earl's-type melon fruits, but the condition of highly-concentrated CO
2 was not considered to be beneficial.
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