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
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.