The Experiment of the Fruit Rot Prevention in Cantaloupe
The cantaloupe could be hold 15~25 days, when it was harvested at hard-ripe stage and kept at 5~8℃ of temperature and R. H. 85~90%. But as stored at 15~28℃ of temperature, it endured only 7 days and would become deteriorated and worthless as commercial products.
As treated with chemicals (Chitorol, Benlate, 2.4-D & T.B.Z.) for 5 minutes and then kept at the temperature 15~28℃, it could be hold for 10 days. And if at the temperature of 5~8℃, the effect on storage duration was not different, whether treated with chemicals or not.