EFFECT OF COMBINED UNDERWATER PROCESSING AND MILD PRECUT HEAT TREATMENT ON THE SENSORY QUALITY AND STORAGE OF FRESH-CUT CANTALOUPE MELON

摘要

Improvement of storage quality of fresh-cut cantaloupe using a combination precut heat treatment and a modified underwater cutting treatment was determined. Eating quality was evaluated using descriptive sensory analysis, and fruit integrity was measured with respiration, cell leakage and product weight loss. Treatments included (1) control (no treatment); (2) making the first longitudinal cut underwater; (3) mild precut heat treatment in a water bath at 60C for 60 min; and (4) combination of precut heat treatment and the underwater cutting methods. Precut heating and processing underwater resulted in more intense fruity/melon flavor compared to conventional processed fresh-cut fruit. Reduced electrolyte leakage and enhanced membrane integrity were observed in all three experimental treatments, as evidenced by lower conductivity measurements. The underwater cut and combined treatments significantly reduced respiration during fresh-cut storage, reflecting less physical stress and membrane damage. Weight loss was not significantly affected by any treatment during fresh-cut storage.