Abstract
Commercially grown honey dew fruit [ Cucumis melo (Inodorus group)] typically are harvested before abscission because fruit cut unripe have a longer storage life than fully ripe fruit. However, because fully ripe fruit contain higher concentrations of soluble solids (predominantly as sugars), an attribute that increases their preference among consumers, methods are being explored to extend the storage life of fully ripe fruit. In this study, fully abscised honey dew fruit were evaluated for tissue attributes and consumer preference following postharvest dipping in either chelated or nonchelated calcium (Ca) solutions. Calcium sources were an amino acid-chelated Ca, ethylene-diamine tetraacetic acid (EDTA)-chelated Ca, or calcium chloride (CaCl 2 ), with each provided at three different rates. Fruit were evaluated at harvest, and after 14 or 22 days commercial storage. Evaluations were peel surface changes (color and disorders), hypodermal-mesocarp tissue Ca concentration, flesh firmness, soluble solids concentration, and consumer preference of the edible flesh. Peel color became yellowed and lighter during storage for all fruit, with higher Ca rates resulting in more intensely yellowed fruit. Hypodermal-mesocarp tissue Ca concentration was 0.90 mg·g -1 of fresh weight (900 ppm) at harvest, and declined in all fruit by 22 days storage. Peel disorders (disease and spotting) were none to slight for all fruit by 14 days storage, but by 22 days storage disease incidence ranged from none to severe, depending on the Ca source and rate. Fruit firmness declined in all fruit throughout storage, with the smallest declines measured in fruit treated with the amino acid-chelated Ca. Soluble solids concentration of fully ripe fruit was 12.3% at harvest, and showed either no decline or slight declines with storage among the treatments. Consumer preference was highest for freshly harvested fruit, but fruit were desirable even after 22 days storage across all treatments. Postharvest application of Ca at ≤0.16 m Ca in an amino acid-chelated form, versus EDTA-chelated Ca or CaCl 2 , slowed honey dew melon senescence so that after 22 days of commercial and retail storage the fruit were of high marketable quality, and there was no detrimental effect on consumer preference for the edible flesh.
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Claims 7
Claim · model-written summary
Peel color became yellowed and lighter in storage, especially with higher calcium rates.
- Taxon
- Honey Dew Melons
Cucumis melo var. inodorust0 - Treatment
- higher Ca ratese0
- Outcome
- Peel colore0
- Direction
- more intensely yellowede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peel color became yellowed and lighter during storage for all fruit, with higher Ca rates resulting in more intensely yellowed fruit.”
t0“Honey Dew Melons”
Claim · model-written summary
Mesocarp calcium concentration was 0.90 mg·g -1 at harvest and declined by day 22.
- Taxon
- Honey Dew MelonsCucumis melo var. inodorust0
- Outcome
- Ca concentratione0
- Direction
- declinede0
- Value
- 0.90 mg·g -1 of fresh weighte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hypodermal-mesocarp tissue Ca concentration was 0.90 mg·g -1 of fresh weight (900 ppm) at harvest, and declined in all fruit by 22 days storage.”
t0“Honey Dew Melons”
Claim · model-written summary
Peel disease incidence ranged from none to severe by day 22 depending on calcium source and rate.
- Taxon
- Honey Dew MelonsCucumis melo var. inodorust0
- Treatment
- Ca source and ratee0
- Outcome
- disease incidencee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“by 22 days storage disease incidence ranged from none to severe, depending on the Ca source and rate.”
t0“Honey Dew Melons”
Claim · model-written summary
Firmness declined with storage, least after amino acid chelated calcium.
- Taxon
- Honey Dew MelonsCucumis melo var. inodorust0
- Treatment
- amino acid-chelated Cae0
- Outcome
- Fruit firmnesse0
- Direction
- smallest declinese0
- Comparator
- all fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit firmness declined in all fruit throughout storage, with the smallest declines measured in fruit treated with the amino acid-chelated Ca.”
t0“Honey Dew Melons”
Claim · model-written summary
Soluble solids were 12.3% at harvest and declined little or not at all in storage.
- Taxon
- Honey Dew MelonsCucumis melo var. inodorust0
- Outcome
- Soluble solids concentratione0
- Direction
- no decline or slight declinese0
- Value
- 12.3%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soluble solids concentration of fully ripe fruit was 12.3% at harvest, and showed either no decline or slight declines with storage among the treatments.”
t0“Honey Dew Melons”
Claim · model-written summary
Consumer preference was highest at harvest, although stored fruit remained desirable after 22 days.
- Taxon
- Honey Dew MelonsCucumis melo var. inodorust0
- Outcome
- Consumer preferencee0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Consumer preference was highest for freshly harvested fruit, but fruit were desirable even after 22 days storage across all treatments.”
t0“Honey Dew Melons”
Claim · model-written summary
Amino acid chelated calcium at ≤0.16 m slowed melon senescence versus other calcium sources.
- Taxon
- Honey Dew MelonsCucumis melo var. inodorust0
- Treatment
- Ca at ≤0.16 m Ca in an amino acid-chelated forme0
- Outcome
- honey dew melon senescencee0
- Direction
- slowede0
- Comparator
- EDTA-chelated Ca or CaCl 2e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Postharvest application of Ca at ≤0.16 m Ca in an amino acid-chelated form, versus EDTA-chelated Ca or CaCl 2 , slowed honey dew melon senescence”
t0“Honey Dew Melons”
The same questions in other papers
calcium atom · quality: postharvest · Cucumis melo (muskmelon)Positive and negative results
9 papers in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
- positive
7 papers more in this group
See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.