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Minimally processed melon: storage temperature and cut type.

Temperatura de armazenamento e tipo de corte para melão minimamente processado.

Author(s) : ARRUDA M. C. de, JACOMINO A. P., KLUGE R. A., et al.

Type of article: Article

Summary

The effect of storage temperature and cut type on the storage of minimally processed melons was evaluated. Fruits were cut in 8 longitudinal slices at 12 °C. One of the slices was divided into 3-cm pieces. The product was packed in a rigid polyethylene trays and stored at 3, 6 and 9 °C. Physicochemical and sensorial characteristics were analysed at 3-day intervals for a 9-day period. Colour and total soluble solids were not affected by the treatments. The product stored at 3 °C had better retention of firmness, for both whole slices and pieces. Appearance and aroma were considered to be good until the 9th and 6th storage days at 3 °C, respectively. Flavour declined during storage for all treatments.

Details

  • Original title: Temperatura de armazenamento e tipo de corte para melão minimamente processado.
  • Record ID : 2004-2300
  • Languages: Portuguese
  • Source: Rev. bras. Fruticult. - vol. 25 - n. 1
  • Publication date: 2003

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