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Cultivar and Frozen Storage Effects on Muskmelon ( Cucumis melo ) Colour, Texture and Cell Wall Polysaccharide Composition
Author(s) -
Simandjuntak Valencius,
Barrett Diane M,
Wrolstad Ronald E
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199607)71:3<291::aid-jsfa577>3.0.co;2-0
Subject(s) - cucumis , sugar , cultivar , chemistry , composition (language) , cold storage , horticulture , food science , yield (engineering) , reducing sugar , melon , flavor , botany , biology , materials science , linguistics , philosophy , metallurgy
Changes in composition, drip loss and colour of Cantaloupe and Honey Dew melons were determined in fresh and frozen melons stored for 5 and 10 months at −23°C. Relationships between drip loss, CWP fractions and total CWP sugar composition were determined. During frozen storage, there were significant decreases ( P <0·05) in total CWP sugars in relation to increased storage time. The decrease in total sugars was more dramatic during the 0–5 month period than during the 5–10 month period of frozen storage. Drip loss was negatively correlated with total neutral sugar content as storage time increased. The CDTA fraction yield increased and all neutral sugars decreased significantly ( P <0·05) as storage time increased. Only the CDTA fraction yield was positively correlated with drip loss.