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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.5
- 수록면
- 137 - 138 (2page)
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Peel browning affects marketability of oriental melons. Effect of hot water treatment on peel browning and shelf life of oriental melon was investigated. The melons were treated with hot water prior to their cold storage at 4°C for 14 days followed by their transfer to 20°C, the retail display condition. Hot water treatment effectively reduced the browning index of the yellow peel and white linear sutures of oriental melons compared to control fruits during cold storage at 4°C; this effect was extended for two days at 20°C. Hot water treatment affected the antioxidant system evident by significantly higher ABTS and DPPH activity in the hot water treated fruits compared to non-treated ones. In consistent with this, superoxide dismutase and catalase activity of hot water-treated fruit were significantly higher than those of non-treated fruits. The expression of stress tolerance genes such as HSPs and LOX was significantly induced by hot water treatment during cold storage and even after their transfer to 20°C. Additionally, hot water treatment induced the expression of cuticle-related genes, such as CER, LACS under retail display conditions at 20°C. Our results suggest hot water treatment maintain the quality of oriental melon through regulating the antioxidant system and cuticle related gene expression during cold storage and retail condition, as well. ... 전체 초록 보기
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