Effect of different storage low temperatures on quality of muskmelon

In this study,the muskmelons‘cv. Jinhongbao'were used to assay the effect of three low temperatures( 3,7 and 9℃) on the fruit quality.The results showed that fruits stored at 7℃ delayed the decreases of weight loss,firmness and total soluble solid( TSS),and maintained the content of titratable acidity( TA) and VCcontent. The muskmelons stored at 9℃ kept the fruit quality; but it was not as good as stored at 7℃. The fruits stored at 3℃rapidly reduced weight loss and firmness,decreased the content of TSS,TA and VC,and lowered peel chroma.It was suggested that muskmelons ‘cv. Jinhongbao ' could be caused chilling injury and decreased fruit qualitycasused stored at 3℃,and the fruits stored at 7℃ could maintain the quality to the utmost.