SENSITIVITY OF WATERMELONS TO ETHYLENE DURING STORAGE

Watermelons exposed to various concentrations of ethylene (C₂H₄) for 3 or 7 days of storage at 18^oC deteriorated rapidly.  Exposure to C₂H₄ reduced the rind thickness and firmness of melons.  Almost all of the melons exposed to 30 or 60 ul / liter ethylene for 7 days were unacceptable for consumption.

Less than 50 % of the melons exposed to any concentration of ethylene were acceptable for consumption.

Watermelons, particularly early in the season, are sometimes shipped in mixed loads with other produce or they may be stored in central warehouses near products that may emit C₂H₄.

Watermelons are usually harvested at their peak maturity and flavor, generally will not improve with storage.  An increase in C₂H₄ production is associated with the respiratory peak and with the end of senescence after harvest.

Watermelons are detrimentally affected by ethylene and should not be held with cantaloupes, honeydews or other mixed melons. The whole fruit may become spongy and the internal pulp may become mealy and breakdown if exposed to low concentrations (>0.5 ppm) of ethylene.

Source:

Lawrence A. Risse and T.T. Hatton

Market Quality and Transportation Research

Service, U.S. Department of Agriculture, Orlando, FL