Effect of a film of hydroxypropyl methylcellulose-paraffin in Cantaloupe melon (Cucumis melo) stored in cold

Authors

  • Jorge Armando Meza Velázquez Facultad de Ciencias Químicas Gómez Palacio, Universidad Juárez del Estado de Durango Avenida Artículo 123 S/N Fraccionamiento Filadelfia C.P. 35010, Gómez Palacio, Durango, México
  • Guadalupe Alanís Guzmán Universidad Autónoma de Nuevo León, Avenida Universidad s/n, Cd. Universitaria, San Nicolás de los Garza, Nuevo León, México
  • Carlos Leonel García Díaz Universidad Autónoma de Nuevo León, Avenida Universidad s/n, Cd. Universitaria, San Nicolás de los Garza, Nuevo León, México
  • Manuel Fortis Hernandez Instituto Tecnológico de Torreón, Carretera Torreón-San Pedro km 7.5, Ejido Ana. Torreón, Coahuila, México
  • Pablo Preciado Rangel Instituto Tecnológico de Torreón, Carretera Torreón-San Pedro km 7.5, Ejido Ana. Torreón, Coahuila, México
  • Juan Ramón Esparza Rivera Facultad de Ciencias Químicas Gómez Palacio, Universidad Juárez del Estado de Durango Avenida Artículo 123 S/N Fraccionamiento Filadelfia C.P. 35010, Gómez Palacio, Durango, México

DOI:

https://doi.org/10.29312/remexca.v4i2.1236

Keywords:

Cucumis melo, cellulose, chilling injury, hydroxypropylmethyl film

Abstract

The objective of this study was to evaluate the effect of a film based on hydroxypropylmethyl cellulose (HPMC) and paraffin on chilling injury index (IDF), weight loss, the lipase enzyme activity and composition of the internal atmosphere in Cantaloupe melon (Cucumis melo). The whole melon covered [PEL], and not covered [control]) were stored at 8 °C (80% RH) for 20 days, and evaluated at 0, 4, 8, 12, 16 and 20 days of storage. PEL melons had less chilling injury index (IDF= 1.25), and higher concentrations of CO2 (5.1-11.8%) and ethylene (45.0-200.0 ppm) in the internal space of the fruit than the not covered melons (p< 0.05 ) during storage at 8 °C. The results indicate that the application of a cover of HPMC-paraffine reduces 50% chilling injury in whole melon minimally processed stored in refrigeration for 20 days, contributing to the preservation of fruit quality.

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Published

2018-05-18

How to Cite

Meza Velázquez Jorge Armando, Alanís Guzmán Guadalupe, García Díaz Carlos Leonel, Manuel Fortis Hernandez, Pablo Preciado Rangel, and Esparza Rivera Juan Ramón. 2018. “Effect of a Film of Hydroxypropyl Methylcellulose-Paraffin in Cantaloupe Melon (Cucumis Melo) Stored in Cold”. Revista Mexicana De Ciencias Agrícolas 4 (2). México, ME:259-71. https://doi.org/10.29312/remexca.v4i2.1236.

Issue

Vol. 4 No. 2 (2013)

Section

Articles

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