The new method of keeping fresh melons

According to the latest data, the good fruit rate of Hami melon with new technology storage and preservation will reach 84.4%, and the fresh-keeping period will last 80 days. Ms. Zhang Xiaoling, who is responsible for the development of the storage and preservation technology of Hami melons in the Institute of Horticulture under the Autonomous Academy of Agricultural Sciences, said that they have found the “key” to solve the problem of storage and preservation of cantaloupe and developed two kinds of medicaments for preventing the deterioration of Hami melon during storage and preservation of cantaloupe. The adaptability to temperature and humidity of cantaloupe preserves freshness.

The causes of cantaloupe rot are mainly in two aspects. First, the melons have white mold and black spot after picking. These two diseases will accelerate the decay of the melons; and the melons will be carried out after being picked and put into storage. A certain kind of physiological metabolism, this physiological metabolism will produce ethylene, ethylene has the role of ripening agent, will shorten the storage period of cantaloupe. The two agents currently being developed can prevent this from happening. One of these agents sprays the flowers when the cantaloupe blossoms. It can prevent white mold and black spot. The other agent sprays the melon body after it is put into the warehouse to control the physiological metabolism of the melons. It produces ethylene, which is similar to the food additives that people eat daily.

According to another understanding, the research on the storage and preservation of cantaloupe has been in the final stage of testing. The relevant departments will appraise and inspect the preservation technology at the end of this year. After acceptance, the horticultural research institute will apply for the national patent.

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