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Comportement métabolique et altérations de la qualité du melon entier et de 4ème gamme.

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

Auteurs : AGUAYO E., ESCALONA V. H., ARTÉS F.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Metabolic behaviour and quality changes of whole and fresh processed melon.
  • Identifiant de la fiche : 2004-2863
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 69 - n. 4
  • Date d'édition : 05/2004
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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