Synergistic effect of calcium chloride and 1-Methylcyclopropene on storage of watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai

Watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai was a climacteric variety with high respiration rate and ethylene accumulation. Therefore the fruit matures softeness quickly during post-harvest period. Calcium chloride popularly utilized as stabilizing agent. 1-methylcyclopropene (1-MCP) has been known to be highly effective inhibitor of reaction. This research evaluated synergistic effect CaCl2 treatment weight loss, firmness, total soluble solid, carotenoid, ascorbic acid decay watermelon storage. Results showed that combination 2.5% 0.6 ppm 1-MCP in 20 min immersion could extend shelf life for 15 days. After days ambient storage, loss (1.43±0.02 %), firmness (4.38±0.00 N), solid (13.60±0.01 oBrix), carotenoid (16.31±0.02 µg/100g), (13.36±0.03 mg/100g), (0.47±0.02 %) were clearly presented. Meanwhile, alone (2.11±0.02 (3.03±0.02 (10.83±0.02 (12.97±0.03 (9.57±0.02 (2.14±0.01 %). The incorporation created on improved quality