Development of post-harvest management technology to maintain freshness of watermelon in South Korea

Published 2021년 7월 29일

Tridge summary

The Rural Development Administration of Korea has developed a post-harvest management technology to suppress the browning of melons' white line, a common issue in exporting the fruit. The technology involves soaking melons in water at 45-50 degrees for 5 minutes during the post-harvest washing step. This method was shown to reduce the occurrence of brown spots on the skin and increase the melon's hardness, making it less likely to soften during distribution. Untreated melons had a product yield of 60%, while those treated with hot water had a yield of 81.8%. This technology, which can be attached to an existing washing facility, is expected to increase the marketability of Korean melons and provide a stable export base.

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Original content

-Melons are more 'fresh' if you wash them in '45-50 degrees water' and export them. - Reduced browning of white bone and hardened… 22%p increase in commercialization rate The Rural Development Administration has developed a post-harvest management technology that can suppress the browning phenomenon of the white line (bone), which is the biggest problem in the process of exporting domestic melons, and maintain freshness. Watermelon is a unique fruit and vegetable produced only in Korea among the world. It exports 400 tons per year to Asian regions such as Japan and Hong Kong, and is highly likely to be exported to Dubai and Russia. However, as the local distribution period is extended after export, the 'bone browning phenomenon' in which the white bone of the melon turns brown, the quality of the fruit deteriorates and consumer preference is lowered. Bone browning is also a factor in the export of long-distance ships because the degree of bone browning is severe when stored at a ...

Source: Aflnews