Effect Of Temperature Individual Film Wrapping (IFW) On "Yujinxiang" Melons Quality And Aroma During Storage

Four post-harvest treatments were applied on "Yujinxiang" melon: room temperature(20 ℃ ) without IFW , temperature(20 ℃ )with IFW, cool temperature(9℃) without IFW, and cool temperature(9 ℃) with IFW. Quality parameters, including weight losses, respiration rate, total soluble solids (TSS), organic acid content, hardness, sensory evaluation and incidence of decay, were measured during storage. The results showed that lower temperature and IFW could effectively decrease the weight losses of fruit. The weight losses of fruit stored at lower temperature with IFW were 0.22%, however the ones held at room temperature without IFW reached as high as 2.45% after 14d harvested. Lower temperature and IFW could delay fruit aging, decrease respiration rate of fruit. The climecteric peak appeared after 5d harvested for the fruit stored at room temperature; the respiration rate was 30.72mg/kg.h, however fruit held at lower temperature with IFW had 17.48mg/kg.h. There were no differences of TSS among temperature and IFW. TSS decreased with increased storage time, also. The organic acid content declined with increased storage time, and the hardness of fruit at room temperature decreased rapidly during storage. Rots caused by Rhizopus stolonifer and Cephdlotbecium roseum increased with increased storage time. Lower temperature could hibite the lesion spreading.Two enrichment methods for aroma collection used in our study were reduced pressure distillation and headspace gas method. Gas chromatography and mass spectrometry (GC-MS)were used in disperating and identify. Meanwhile,change of fruit aroma composition with different treatments were researched.Five volatile compounds in fresh were determined with reduced pressure distillation enrichment method , and six aroma volatile compounds with headspace gas method. The headspace gathered more ester compounds in aroma composition than that of reduced pressure distillation. The main volatile compounds of "Yujinxiang" melon were ethyl acetate, butyl acetate, pentanoic acid,3-methyl,ethyl ester, 2-methyl-2-propanol, diethylether, cyclohexanol. From the total ion current chart and peak area chart of MS indicated that the fruit stored at room temperature without IFW at 1 Od after havested, the content of pentanoic acid,3-methyl,ethyl ester, diethylether, cyclohexanol by headspace were remarkalely more than that of reduced pressure distillation, however, the content of 2-methyl-2-propanol was notability more than that of headspace.The volatile aroma composition storage showed apparently change. The longer period during storage, the more content of aroma composition. Fruit stored lOd were compare with the ones stored 5d at room temperature without IFW, the contents of other ester, ethanol, ether comparatively increased, except the contents of ethyl acetate, butyl acetate declined.IFW had a little effect on the volatile aroma composition of melon. However, the contents of diethylether, pentanoic acid,3-methyl,ethyl esther increased obviously, and the contents of ethyl acetate, buthyl acetate declined slightly. At lower temperature without IFW, the content of 2-methyl-2-propanol in compared with ethyl acetate, butyl acetate increased remarkable, the content of diethylether in compared with pentanoic acid,3-methyl,ethyl ester, cyclohexanol declined distinctly.