Effect of Hot Air Drying on Melon Dried Result(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: DU Juan; LIAO Xinfu; Rebiguli?HALIKE; FU Xiaomin; MENG Jianjun; （Research School of Grapes and Melons of Xinjiang Uygur Autonomous Region,Shanshan,Xinjiang 838201)

Keywords:: Hami melon; hot air drying; pretreatment; packaging; storage; quality

Abstract:: Different varieties of melon‘Xizhoumi No.1’‘XS1113’‘Xizhoumi No.17’‘Xizhoumi No.25’ were used as test materials，the species，pretreatment，temperature，time，maturity，packaging factors such as dry hot air drying effect on the impact of cantaloupe were studied by hot air drying method，in order to abtain the optimum drying parameters cantaloupe processing technology，provide an important theoretical basis for large-scale mecanized production.The results showed that the processing characteristics combine cantaloupe，compared with different varieties of melon,fruit color changes affect primary and secondary order of the factors in the order of maturity,temperature，color liquid,variety，packaging；affect fruit water content and dry melon factors shelf life of weightlessness rate of change in the order of species，maturity，temperature，color liquid packaging；the impact of each factor melon dry shelf-life color change in the order of temperature，variety，maturity，color liquid packaging.‘Xizhoumi No.1’after air drying，it was preferred to maintain the original color of the fruit，shape，smell，taste，hot air drying was more appropriate cantaloupe melon varieties adapted to carry out the application process Hami melon during storage.

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Last Update: 2017-01-06