Alternating Magnetic Field Prior to Cutting Reduces Wound Responses and Maintains Fruit Quality of Cut cucumis melo L. cv Hetao

Abstract

The quality of fruit targeted for human consumption is affected greatly by the methods used in processing. The objective of this study was to assess a method of treating cantaloupe melons to reduce the wound responses incurred by cutting while maintaining fruit quality. After being treated with an alternating magnetic field (AMF) at the strength of 2mT for 0, 5, 10, 15, 20, or 25 min, Cucumis melo fruits were cut longitudinally into five pieces and stored at 5°C until analysis. The rates of decomposition, electrolyte leakage and respiration, were determined along with fruit firmness, soluble solids and titratable acids. Cutting the melons damaged the quality of fruits, as indicated by lower firmness soluble solids, higher electrolyte leakage, decomposition, respiration and titratable acids in cut slices compared to intact melons. Treatment with AMF before cutting influenced all parameters above, compared to untreated samples, and treatment with 2mT for 15 min resulted in reduced respiration rates, lower electrolyte leakage, delayed softening and decomposition, and reduced flows of soluble solids and titratable acid. Therefore, application of AMF treatment prior to cutting is beneficial for reducing wound responses and maintaining quality and flavor of cut Cucumis melo L. cv, which could provide a useful means to increase the market share of this popular fruit crop species.