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| Evaluation on Suitability of Fresh-cut Processing for Six Muskmelon Samples |
| GAO Jia 1，3，TIAN Yu-xiao1，TANG Yue-ming1，ZHU Yong-qing 1，3，LUO Fang-yao1，CAI Peng 2，3，FANG Chao 2，3* |
1Institute of Agro-products Processing Science and Technology，Sichuan Academy of Agricultural Sciences，Chengdu 610066，
Sichuan，China；2Institute of Horticulture，Sichuan Academy of Agricultural Sciences，Chengdu 610066，Sichuan，China；
3Ministry of Agriculture and Rural Afairs，Key Laboratory of Biology and Genetic Improvement of Horticultural Crops（ Southwest
Region），Chengdu 610066，Sichuan，China |
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Abstract This paper analyzed and studied the changes in product quality within cold storage shelf life
of 6 muskmelon varieties or optimum combination materials after fresh-cut processing and stored at 4 ℃ for 7
days．The overall visual quality，tissue conductivity，total soluble solids，pulp firmness and color（b* and
L* value），respiratory rate were determined as main evaluation factors for fresh-cut muskmelon processing，
through statistical analysis，correlation analysis and factor evaluation．The weight of above mentioned main
evaluation factors was 37.96%，23.73%，15.40%，10.02%，6.42%，4.01% and 2.46%，respectively，and
determined by analytic hierarchy process．The suitability of fresh-cut muskmelon samples cold storage within
7 days was ranked and evaluated by grey relational degree analysis．The more suitable fresh-cut muskmelon
samples were screened out as F204（variety named ‘Chuanmijinyu’）and F89，of which F204 had the best
manifestation．
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Received: 28 July 2019
Published: 07 April 2020
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