The optimal concentrations of calcium chloride and 1-methylcyclopropene (1-MCP) to inhibit Jiashi melon ripening were selected. The respiratory rate, the amount of ethylene released, hardness, texture characteristics of the fruit, as well as pectinase activity (galacturonic acid enzyme PG, polymer methyl pectin enzyme PME, and pectin lyase PL) and their gene expressions during storage were examined. The results showed that in comparison to the control group, both calcium chloride and 1-MCP could reduce the respiratory rate and the amount of released ethylene. Additionally, calcium chloride and 1-MCP delayed and suppressed their climacteric changes. Moreover, fruit hardness was positively correlated with propectin level and negatively correlated with soluble pectin level. It was found that the propectin level in the control group was lower than that in the treatment group, while the soluble pectin content showed opposite. Enzyme activities of PG, PME, and PL, and their gene expressions were positively correlated. Activities of all these three enzymes and their gene expressions showed sharp peaks in the control group, but the treatment group changed slowly. Using calcium chloride combined with 1-MCP had much stronger and stable inhibitory effects on the respiratory strength, level of released ethylene, and propectin hydrolysis, which could better delay fruit softening.
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