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Metabolic Behavior and Quality Changes of Whole and Fresh Processed Melon
Author(s) -
Aguayo E.,
Escalona V. H.,
Rtés F. A
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb06356.x
Subject(s) - melon , respiration rate , respiration , horticulture , zoology , biology , chemistry , food science , botany
Whole fruit and fresh‐cut pieces from 4 types of melon were stored for up to 10 d 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 °C than at 5 °C. Cut cylinders showed a low degree of softness, high translucency, and a poor processing efficiency. Slices showed a higher softness but lower translucency. Trapezoidal sections showed a behavior 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.