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Metabolic behaviour and quality changes of whole and fresh processed melon.

Author(s) : AGUAYO E., ESCALONA V. H., ARTÉS F.

Type of article: Article

Summary

Whole fruit and fresh-cut pieces from 4 types of melon were stored for up to 10 days at 0 and 5 °C. After the wound stress period, no differences in the respiration rates were found between intact and the fresh-cut melon. Softness, weight loss, translucency, wound stress, and respiration rate were lower and sensorial quality higher during storage at 0 than at 5 °C. Cut cylinders showed a low degree of softness, high translucency, and a poor processing efficiency. Slices showed a greater softness but lower translucency. Trapezoidal sections showed a behaviour intermediate between cylinders and slices. For the fresh-cut melon, the best results were obtained with Amarillo trapezoidal sections and a storage temperature of 0 °C.

Details

  • Original title: Metabolic behaviour and quality changes of whole and fresh processed melon.
  • Record ID : 2004-2863
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 4
  • Publication date: 2004/05
  • Document available for consultation in the library of the IIR headquarters only.

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