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Cantaloupe (Cucumis melo L. var. reticulatus Naudin) were evaluated during development and then freshcut cubes were stored after preparation from various maturities to track quality changes during storage. Flowers were anthesis tagged one morning in two seasons (years) and developing fruit were harvested weekly at 13, 20, 27 to 28, and 34 to 35 days after anthesis (DAA). Mature fruit were harvested at 37 to 38 DAA with five distinct maturities: 1/4-, 1/2-, 3/4-slip, full-slip (FS), and overripe (OR). Hunter L* and a* color values indicated a change from pale green to light orange that occurred 28 DAA. There were significant decreases in L*, a*, and b* by day 9 in storage (4 8C) as fresh-cut cubes. After 28 DAA, sucrose dramatically increased, and this was positively correlated with increases in both total sugars (r = 0.882, P = 0.084) and percent soluble solids concentration (r = 0.939, P = 0.041). Gradual deterioration occurred during storage, as determined by a uniform subjective quality criterion, which was independent of maturity. There was a negative linear trend in hand-held and instrumental firmness over the length of storage for each maturity level, and the slopes decreased significantly with increasing maturity, indicating the effect of storage duration decreased as harvest maturity increased. There was a significant increasing trend in vitamin C (P = 0.042) during development from 12 through 35 DAA, then losses were greater in fresh-cut cubes prepared from full-slip fruit (65%) than less-mature fruit: 3/4-slip, 50%; 1/2-slip, 48%; 1/4-slip, 40%. The pH of mesocarp tissue dropped to the lowest value (5.25) just before physiological maturity at 27 to 28 DAA, then peaked after harvest (6.51–6.79), and declined somewhat by the end of storage as fresh-cut cubes. In sum, muskmelon fruit used to produce fresh-cut cubes should be harvested $1/2-slip to attain optimum physiological quality and consumer acceptability. In muskmelon, development of an abscission layer between the vine and fruit at the peduncle is a good indicator of full ripeness and harvest time. Fruit harvested before development of the abscission zone will not develop quality, volatile, and flavor attributes similar to fruit that remained on the vine until fully ripe (Beaulieu, 2006; Beaulieu and Grimm, 2001; Beaulieu et al., 2004; Pratt, 1971; Wyllie et al., 1996). However, fruit harvested at or after development of the abscission have a shorter storage life, and flavor or textural loss may occur before completion of the marketing process (Evensen, 1983; Hoover, 1955; Ogle and Christopher, 1957). Muskmelons are highly regarded for their unique flavor, and high sugar levels [soluble solids concentration (SSC)] are generally the determinant of quality (Bianco and Pratt, 1977; Yamaguchi et al., 1977). However, SSC in five muskmelon cultivars were only partially correlated with sweetness (Mutton et al., 1981; Yamaguchi et al., 1977) and high SSC alone did not appear to define good melon quality adequately (Aulenbach and Worthington, 1974; Currence and Larson, 1941; Mutton et al., 1981). Within a muskmelon fruit, markedly different sugar levels have been reported at different locations from stem to calyx across various tissue types (Mizuno et al., 1971). Accordingly, it is a challenge to present consistently the consumer with an optimum melon or fresh-cut muskmelon product with both postharvest keeping quality and optimized flavor. Nevertheless, melons and fresh-cut melons are rapidly gaining popularity and a large share of the produce market across the United States (Bareuther, 2000). Total sales in the fresh-cut category (food service plus retail) was expected to be $14 billion in 2005, and fresh-cut fruit sales are expected to top $1 billion per year by 2008 (Produce Marketing Association, 2005). Retail scan data from Aug. 2002 to Aug. 2003 (performed by Information Resources, Chicago) indicated that fresh-cut fruit sales hit $243 million, an impressive 15% increase in 1 year (Western Farm Express, 2003). Sales trends for fresh-cut salads indicate clearly that consumers will pay for the convenience, if quality is perceived to be better than or equal to uncut product. However, fresh-cut fruit sales have lagged behind their counterpart, vegetables, because of numerous physiological and biochemical phenomena. Consumers often buy the first time based on appearance, but repeat purchases are driven by expected quality factors such as flavor and texture (Beaulieu, 2006; Waldron et al., 2003). Cutting plant tissue increases respiration rates and woundinduced ethylene production, and causes major tissue disruption Received for publication 4 Oct. 2006. Accepted for publication 14 June 2007. The mention of firm names or trade products does not imply that they are endorsed or recommended by the U.S. Department of Agriculture over other firms or similar products not mentioned. We express sincere thanks to Dean Liere and Alex May, Syngenta Seeds, Inc., ROGERS Brand Vegetable Seeds, for managing, tagging, and supplying anthesis-tagged cantaloupe fruit. We also thank Gillian Eggelston for sugar analysis, and Amber D. Harts and James A. Miller for laboratory assistance. Statistical advice and support were obtained from Vicki Lancaster, Neptune and Company, Inc. Corresponding author. E-mail: beaulieu@srrc.ars.usda.gov. 720 J. AMER. SOC. HORT. SCI. 132(5):720–728. 2007. as sequestered enzymes and substrates become mixed (Toivonen and DeEll, 2002; Watada and Qi, 1999; Wiley, 1994). Minimal processing also increases the surface area per unit volume, which accelerates water loss. Altered water activity and mixing of intracellular and intercellular enzymes with substrates contributes to physiological, textural, and flavor changes/losses during or after cutting, which shortens storage life. These physiological changes may be accompanied by flavor loss, browning, decay, increased rate of vitamin loss, rapid softening, color loss, and a shorter storage life. Maintaining flavor, aroma, postharvest, and microbial quality after processing and throughout the distribution chain is a major challenge facing the industry delivering fresh-cut fruit products. Processors believe that many fresh-cut fruit have about a 7to 9-d postcutting life. Yet, to move from regional retail-based operations to centralized national manufacturing, a minimum shelf life of 7 to 14 d would be required. This has been achieved with many fresh-cut vegetables and salads, but not for most fresh-cut fruit because of numerous physiological reasons (Beaulieu and Gorny, 2004; Toivonen and DeEll, 2002; Watada and Qi, 1999; Watada et al., 1990; Wiley, 1994). We have demonstrated previously that muskmelon fruit harvested at different maturity deliver stored cubes differing significantly in flavor and textural attributes (Beaulieu et al., 2004). Subsequently, muskmelon fruit were evaluated during development and as fresh-cut cubes stored after preparation from various harvested maturities to assess physiological and quality changes during storage. The ultimate goal was to identify the best harvest maturity required to deliver fresh-cut muskmelon, with optimized physiological qualities, through storage. Materials and Methods PLANT MATERIAL. Orange-flesh muskmelons (‘Sol Real’) were grown in Kettleman City, CA (year 1), and Five Points, CA (year 2), as previously described (Beaulieu, 2006). Briefly, 4000 to 6000 flowers were tagged during anthesis in one morning during peak flowering, and developing fruit proximal to tagged flowers were removed. Developing fruit were harvested weekly for 4 weeks at 13, 20, 28, and 35 d after anthesis (DAA) in June/July (year 1) and 13, 20, 27, and 34 DAA in July in year 2. Fruit were field hydrocooled in an ice slurry, chilled ( 5 C) until packed with Styrofoam beads, and shipped overnight to the Southern Regional Research Center, New Orleans (SRRC). For each sampling day, five immature developing fruit were used for analysis in year 1 whereas, six fruit were used in year 2. Data illustrating attributes in immature fruit were combined and graphed as 13, 20, 28, 35, and 38 DAA (corresponding with 3/4-slip at ‘‘typical commercial harvest’’). Mature fruit were harvested in year 1 at 38 DAA with five distinct maturities: 1/4-, 1/2-, 3/4-slip, full-slip (FS), and overripe (OR); and in year 2 at 37 DAA, omitting OR. Onequarter slip fruit had a clearly green, well-attached peduncle, whereas 1/2-slip fruit had a distinct abscission layer detectable at the peduncle, roughly halfway in the stem. Three-quarter slip fruit (typical commercial harvest) were almost abscised at the peduncle, and FS fruit had just separated naturally, or was cleanly separated from the vine with light pressure. Numerous tagged fruit were flagged at FS, and OR was precisely categorized as 2 d past FS. Fruit were field hydrocooled, stored 2 d at 5 C, packaged as noted, and freighted to the SRRC for analysis. In year 1, 5 d elapsed between harvesting and fresh cutting, and 4 d elapsed before cutting in year 2. FRESH-CUT CUBE PREPARATION. Fruit in optimum condition were washed in cold running tap water, sanitized in 100 mL L NaClO (pH, 6.7), rinsed in deionized water, and uniformly peeled using a CP-44 Melon Peeler (Muro Co., Tokyo), except 13-DAA fruit, which were hand peeled with a carrot peeler. About 2 to 3 · 2.5-cm cubes were prepared in pielike wedges cut from the 2.5-cm-wide slices (Beaulieu and Lea, 2003). Equatorial tissue was preferred and were used over blossom and stemend cubes because curvature at the end of fruit lends to odd and misshapen cubes; however, stem and blossom end tissue were not precluded when cube size was sufficient. Processing was done under strict sanitary conditions, using good manufacturing practices in a food preparation kitchen. Cubes from numerous fruit (10 per maturity), were randomized, and roughly 300 g were randomly placed into 710-mL low-profile Juice Catcher containers (SRW-24

Quality Changes in Cantaloupe During Growth, Maturation, and in Stored Fresh-cut Cubes Prepared from Fruit Harvested at Various Maturities