食品加工および技術ジャーナル

概要

Monitoring of Change in Cantaloupe Fruit Quality under Pre-Cooling and Storage Treatments

Azam MM, Eissa AHA and Hassan AH

During recent years, global concern for protection of the environment has led researchers to improving postharvest treatments such (precooling, handling, storage, etc.,). The present investigation was also directed to find out the precooling and storage alternatives for the extension of the storage life of cantaloupe fruits (Cucumis melon). Fruits were harvested at the mature stage and precooled by forcing cooling air with velocity of 1-2 m/s at three different air temperatures of 5°C, 10°C and 15°C. The fruits were analyzed for physiological characters such as loss in weight, fruit firmness, change in color surface of fruit and its flesh. Fruit temperature expectedly decreased from initial level of about 36-38°C to the desired storage temperature of 10°C by forcing cooling air at 5°C, for about 45 min. Cooling time increased to 105 and 165 min when cooling air temperature increased to 10°C and 15°C, respectively. During subsequent storage at 15°C with 90-95% relative humidity, precooled fruits were exhibit more desirable characteristics than that of non-precooled fruits (control), where precooling was retard softening. Non precooled fruits “control” turned ripe-soft after 15 days when firmness decreased to less than 10 N from initial value of 90 N at the unripe stage.