The use of heat treatments to extend the shelf life of ‘Galia’ melons

SummaryHarvested ‘Galia’ melons immersed for 2 min in a 52°C hot water bath received effective antifungal protection for up to 8 d at 20°C. Oven heating of the melons to a surface temperature of 52°C did not afford similar protection. PVC wrap (12 μm) prevented dehydration of the fruits, but stimulated fungal decay in all but the hot water-dipped treatment. Although heated fruits scored lowest in taste tests, heated fruits pretreated for 18 h with 10% CO2 were preferred to control fruits. There was no effect of either the heat treatments or the CO2 pretreatment on the total soluble solids (TSS), firmness and percent dry weight, as well as on the C2H4 and CO2 evolution from the fruits.