Claim · model-written summary
A three minute dip in 58-60°C water checked surface mold and decay of muskmelon
- Taxon
- muskmelon
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Cucumis meloe1 - Material
- Western shipper-type muskmelon cultivarse1
- Treatment
- three minute dip in 58-60°C watere3
- Outcome
- surface mold and decaye3
- Direction
- checkede3
- Setting
- Californiae1
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e1“Trials were conducted in California to evaluate techniques to extend post-harvest life of Western shipper-type muskmelon cultivars”
e3“A three minute dip in 58-60°C water effectively checked surface mold and decay”
Title
K.S. Mayberry; T.K. Hartz; M. Cantwell HortScience 1990. doi:10.21273/hortsci.25.9.1091f
Other claims from this paper (5)
- Intervention effect Polyethylene bags minimized water loss of muskmelon fruit
- Intervention effect Polyethylene bags reduced softening of muskmelon fruit
- Intervention effect The combination of hot water dip and polyethylene carton liner maintained high quality marketable muskmelon fruit for at least 30 days of cold storage
- Recommendation The technique would require only modest changes in commercial handling practices of muskmelon
- Observation Commercial use of the technique could stimulate export of California muskmelons to Pacific Rim countries