Effect Of Processing Technology On The Physiological Metabolism And Nutrition Quality Of Fresh Cut Watermelon

Different treatments were applied to fresh cut watermelon compared to control including chemical preservative,1-methylcyclopropene and ultraviolet-C The effect of all methods to respiratory rate, ethylene production, microbial population, lycopene content endoenzymes activity and antioxidant capacity during storage were studied. The main conclusions were summarized as follows:(1) It was analyzed the changes of qualities of fresh-cut watermelon during the storage of eight days in5℃.The result shows that the concentration of2.5%of calcium lactate solution for fresh-cut watermelon was the best preservative concentration.(2) In order to explore the best preservative for fresh cut watermelon, it was designed different concentrations of calcium lactate solution, citrate acid and ascorbic acid by response surface method. The result shows that the concentration of2.37%of calcium lactate solution,1.58%citrate acid and1.84%ascorbic acid was the best concentration for fresh-cut watermelon.(3) Effects of different concentration1-methylcyclopropene on before cutting and/or after cutting watermelon was studied at24hours. The result shows that1-MCP treatments to before cutting and/or after cutting watermelon was inhibit the change of respiratory rate, firmness and ethylene production and kept the other qualities better during the storage at5℃. The best concentration of1-methylcyclopropene was for1μL·L-1fresh-cut watermelon.(4) It was designed different times of UV-C irradiation during storage at5℃.The result shows that the longer UV-C irradiation time inhibit the microbial growth throughout the storage period, while no significant affect the change of color of fresh cut watermelon. UV-C treatment showed decrease in lycopene content,while antioxidant capacity increases at the end of storage period. UV-C radiation can be considered a useful tool for preservative for fresh-cut watermelon.