Effect of Different Storage Temperatures on Quality of Jingcai 1 Watermelon.

To explore the effect of storage temperature on Jingcai 1 watermelon, the fruits of Jingcai 1 watermelon were storaged under 5, 15 and 25 °C . The firmness, rate of weight loss, chilling injury, soluble solids, pectin, cellulose, soluble sugar, organic acid, lycopene, β-carotene and vitamin C contents were determined under different temperature treatments. The results showed that, with the storage extending, the weight loss rate of Jingcai 1 watermelon fruit increased, the fruit firmness decreased, the content of water-soluble pectin (WSP) increased, the sodium carbonate-soluble pectin (SSP) decreased, the vitamin C, lycopene and β-carotene showed decreasing trend, the variation of soluble solids fluctuated within a small rage, the cellulose decreased at first and then increased, while the content of soluble sugar and organic acid showed different changing trends at different storage temperatures. When stored at 5 °C, the vitamin C and soluble sugar of fruit could be high level, but a long-term storage would raise the chilling injury rate and cause gradual wastage of nutrients, resulting undoubtedly in loss of the edible and commercial values. When stored at 15 °C, the contents of water, organic acids and cytochromes could be better maintained, giving watermelons better quality and flavor. When stored at 25 °C, the quick loss of soluble sugar, organic acid and pectin of the fruit leaded to soft rot, depriving original flavors of watermelons and making it difficult to maintain its quality. Above results provided a theoretical basis for the commercialization of its storage, transportation and preservation. [ABSTRACT FROM AUTHOR]