Effect of cold storage on the quality attributes of cantaloupe fresh cuts [electronic resource].

Includes references.

Cantaloupe is one of the most popular vegetables and some interesting functional products could be developed. Cantaloupe is a horticultural product with a high nutritional value that can be consumed fresh but also minimally processed. Cold storage affected on quality of stored fresh cuts at 5°C. An increase for colour values was recorded. The results indicated that fresh-cuts stored at S°C had better colour and quality. In fresh-cuts control sample, colour values of lightness (L) and yellow blue colour (b) were 25.64 and 12.20. After seven days of storage at S°C, these values increased to 2S.79 and 12.71, respectively. Also, red to green colour (a) values increased during storage period for 14 days. In control sample, the pH value was 6.0S, and then increased to 6.44 after 14 days of storage. On contrary, soluble solids content were in the same range of 6.20 %, and then decreased to S.77% at the end of storage for 14 days. During seven days of storage, total sugars, vitamin C and total carotenoids were nearly stable at S°C. The values were 2.392 % for total sugars, 40 mg/1 00 ml juice for ascorbic acid and 7.5 µg/ ml juice for total carotenoids. In fresh sample, titratable acidity was 0.06S7 %, and then the value decreased to 0.05928 % and 0.0516 % after 7 and 14 days of storage at 5°C, respectively. For pectin substances and phenol compounds of fresh-cuts, the values were 1.62 and 0.87 %, then decreased to 1.26 and 0.55 % at the end of storage period, respectively. Concerning flavour compounds, the typical strong flavour and delicate aroma of cantaloupe fresh-cuts attributes were related to its high content of ester compounds, of which 27 were identified. Flavour compounds losses of aldehydes and alcohols were observed and some relevant compounds of cantaloupe aroma profile were developed. Also, most of esters increased during storage period. After fourteen days of storage at 5°C, many of flavour compounds were not detected. Total bacterial count increased from 2.3x103 CFU/g sample in fresh control sample to 6.3x103 CFU/g sample. Results of sensory evaluation showed that flavour and appearance were maintained at 5°C and significant differences in flavour were found at stored sample for 14 days.

Summary in Arabic.

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