J Integr Plant Biol. ›› 1976, Vol. 18 ›› Issue (4): -.

• Research Articles •    

Changes in Respiratory Intensity and Sugar Content in Hami Melons During Ripening

Sinkiang Institute of Biology, Pedology and Psammology   

Abstract: The development of Hami melon fruits is related closely to its respiration. Hami melon fruits grow rapidly during the early stage of 'fruit development, its respiratory intensity is high and the sugar content low. The respiratory intensity decreases gradually with development of fruits and the sugar content increases. When the fruit reached maturity, the respiratory intensity increased again. The respiratory intensity decreased after harvest and storage materials underwent destructive metabolism. Among the Hami melon varieties, with regard to the entire course of development, the respira- tory intensity of the "Mizgan” is lower than of "Hongsentry", hence the former is favoured for storage. The Hami melons supplied directly to the market for sale ought to be harvested after complete maturity, while those intended for storage and distant transportation should be harvested before complete maturity.

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