Physical treatments control rot and preserve melon quality

An important commodity for Brazilian fresh fruit exports, significant losses in harvested melons were attributed to decomposition, especially caused by Fusarium rot.

Tests carried out by scientists from Embrapa Meio Ambiente and the Institute of Food Technology showed that UV-C radiation and hydrothermal treatment completely inhibited the germination of spores of Fusarium pallidoroseum, the causative agent of "Fusarium rot" in Galia melon, presenting similar control to fungicide treatment.

Daniel Terao, a researcher at Embrapa Meio Ambiente, stated that two ways of applying hydrothermal treatment were tested: by immersion and by spraying hot water. Immersing fruits in hot water at 52 °C for 2 min, or spraying water at 65 °C for 15 s and UV-C irradiation at 2 kJ/m2 efficiently controlled Fusarium rot.

“The analysis of the physical-chemical parameters indicated that the treatments do not affect the quality of the melon. A change in the fruit’s metabolism was observed due to a decrease in respiration, indicating a slowdown in the maturation process”, explains the researcher.

The evaluation of consumer acceptance indicated that fruits treated with heat and UV-C showed better appearance after 20 days of storage. These treatments preserved the overall quality of the fruit, delaying the appearance of rot symptoms, thus increasing shelf life. “Currently, the demand for an effective and safe approach to managing post-harvest diseases has increased,” emphasizes Terao.

The complete work can be accessed clicking here.