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Influence of soil type and storage conditions on sensory qualities of fresh‐cut cantaloupe ( Cucumis melo )
Author(s) -
BettGarber Karen L,
Lamikanra Olusola,
Lester Gene E,
Ingram Daphne A,
Watson Michael A
Publication year - 2004
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/jsfa.1970
Subject(s) - melon , cucumis , loam , flavour , postharvest , chemistry , water content , horticulture , moisture , agronomy , food science , sensory analysis , environmental science , soil water , biology , soil science , geotechnical engineering , organic chemistry , engineering
On‐farm cantaloupe ( Cucumis melo ) production as well as fresh‐cut storage duration can affect postharvest fruit sensory attributes. Both effects of soil type during production of cantaloupe fruits and storage temperature after fresh‐cut processing on sensory flavour and texture attributes were determined. Melons grown in sandy loam vs heavy clay soil were lower in sweet aromatic and sweet taste and higher in moisture release and fermented flavour. Fruity/melon, sweet aromatic, surface wetness, hardness and moisture release attributes decreased while fermented and sour flavour increased during storage regardless of soil type. During storage an increase in peroxidase activity occurred in fruits produced in sandy loam soil but decreased in fruits produced in clay soil. Clay soil appeared to have some advantages over sandy loam soil in producing cantaloupe fruits with better sensory quality attributes. Storage temperature conditions in this experiment (4 °C for 10 days or 4 °C for 4 days plus 10 °C for 6 days) did not have a statistically significant effect on these sensory attributes. Copyright © 2004 Society of Chemical Industry