THE INFLUENCE OF OSMOTIC PRETREATMENTS ON MELON (CUCUMIS MELO L.)QUALITY DURING FROZEN STORAGE

摘要

The aim of work was to evaluate the influence of using osmotic dehydration (OD) on drip loss (DL), volume (V), total color change(DE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were dehydrated upto two humidity levels (75 and 85%, w.b.), using an osmotic sucrose solution with 55°Brix, at 27± 0.2oC. The dehydrated samples werefrozen at -40°C and then stored at -18°C for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as controlduringthe frozen storage time. The results showed that the treated samples had significantly (p 0.05) lower DL, V, and DE, compared tothe untreated ones along the freezing process. The firmness was significantly (p 0.05) greater in treated samples. The quality of osmotictreatedsamples was higher than non-treated ones. However, treated samples with a lower content of humidity (75%, w.b.) showedgreater firmness and lower loss in color and volume.