Effect of O₃ Treatment on Storage Quality of Hami Melon at Normal Temperature

Taking ‘Xizhoumi 25 ’Hami melon as raw material, Hami melon was treated with 0 mg/m~3（control group） and 10 mg/m~3 O₃（treatment group） for 4 hours at normal temperature, and then stored at normal temperature（22±2）℃. The effects of O₃ treatment with 10 mg/m~3 concentration on the storage quality of Hami melon during storage were studied by observing decay symptoms, and determining the decay index and soluble sugar of Hami melon fruit. The results showed that compared with the control group, O₃ treatment could reduce fruit decay index and symptoms, inhibit the increase of respiration intensity and delay the decline of fruit hardness and ascorbic acid content, better maintain the contents of soluble solids, titratable acids, soluble sugar, and soluble protein, and maintaining the quality of fruits to a certain extent.