Use of Gum Arabic and calcium chloride as edible coating to delay post harvest ripening and to maintain melon quality during storage.

Melon plants (Cucumis melo) cv. Galia primal were grown under tunnels during 2015 and 2016 seasons, respectively in Wadi Natrun, Elbehira Governorate, Egypt. The fruits were harvested at light yellow with green coloring stage, treated with (5% or 10%) solution of gum arabic by immersing fruits for 2-3 min. or treated with (0.5% or 1%) solution of calcium chloride for 5 min.. and untreated (control fruits). All fruits were stored at 5 degrees C + 95% RH for 28 days. Results showed that quality parameters which include general appearance, firmness, total soluble solids TSS, total sugars, ascorbic acid content and titratable acidity were decreased during storage while weight loss and decay were increased with the prolonging of the storage period. Application of solution of gum arabic at 5% treatment delayed fruit ripening, through reducing the development of softening comparing with the other treatments. In addition, this treatment maintained the good appearance as well as the previously-mentioned quality characteristics till 28 days of storage at 5 degrees C + 95% RH comparing with the others treatments.