Influence of hot water dip and gamma irradiation on postharvest fungal decay of Galia melons

Dipping Galia melons in hot water at 52 deg C for 5 min or at 55 deg for 2 min resulted in 12-15% decay (caused by Alternaria alternata, Fusarium spp. and Trichothecium roseum) during prolonged storage (12 d at 6 deg plus 3 d at 18 deg ) compared with 75% decay in untreated fruit or 60% decay in cold-water-dipped fruit. Irradiation at 0.5 or 1 kGy had no significant effect on decay development. However, combination of heat treatment with a 0.5 kGy dose prevented fungal growth, resulting in 5% decay during storage. Combinations of heating with 1 kGy irradiation gave no improvement in anti-fungal effect over treatment with 0.5 kGy and sometimes resulted in a decreased suppressive effect. Reducing the duration of dipping at 55 deg from 2 to 0.5 min, applied alone or in combination with irradiation, considerably reduced the anti-fungal effect of the treatment. The effective combined treatment resulted in 12-15% of slight peel damage, but all the fruits were regarded as marketable. No differences in fruit firmness were recorded among the treatments