Effect of Ultraviolet Combined with γ-Aminobutyric Acid on Quality of Fresh Cut Muskmelon

In order to investigate the effects of γ-aminobutyric acid (GABA) and UV irradiation on the storage quality of fresh-cut muskmelon, the effects of different concentrations of GABA and different UV irradiation time on the weight loss rate, L^*, hardness and soluble solid (TSS) content of fresh-cut muskmelon were studied. The optimal treatment concentration of GABA and the optimal time of UV irradiation were screened out, and the effects of GABA, UV irradiation and the combination of the two on the storage quality of fresh-cut muskmelon were compared. The results showed that: different concentration of GABA treatment could reduce the weight loss rate and TSS content of fresh-cut muskmelon, better maintain its hardness and color, 1% GABA treatment of weight loss rate and TSS content were the lowest, hardness and L^* value were the highest. UV treatment of different time could slow down the increase of fresh-cut muskmelon weight loss rate and TSS content. The weight loss rate and TSS content of 5 min treatment were the lowest, while L^* value and hardness were the highest. According to the weight loss rate, TSS content, hardness and L^* value, the optimal treatment concentration of GABA was determined to be 1%, and the optimal treatment time of UV irradiation was 5 min. UV irradiation for 5 min combined with 1% GABA treatment could effectively slow down the weight loss rate and soluble solid accumulation of fresh-cut muskmelon, maintain the color and hardness of fresh-cut muskmelon, and also could delay the decrease of titratable acid content, and maintain a high soluble protein content. Therefore, UV irradiation for 5 min combined with 1% GABA treatment can better maintain the storage quality of fresh-cut muskmelon.