Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING THE SENSORY QUALITY AND SHELF LIFE OF FRESH-CUT FRUIT PRODUCTS

Location: Food Processing and Sensory Quality Research

Title: Effect of storage temperature variations on sensory quality of fresh-cut cantaloupe melon.

Authors
item Bett-Garber, Karen
item Greene, Jl - KRAFT FOODS
item Lamikanra, Olusola - FRITO-LAY
item Ingram, Da - U. S. CUSTOMS SERVICE
item Watson, Michael

Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 3, 2010
Publication Date: February 10, 2011
Citation: Bett Garber, K.L., Greene, J., Lamikanra, O., Ingram, D., Watson, M.A. 2010. Effect of storage temperature variations on sensory quality of fresh-cut cantaloupe melon. Journal of Food Quality. 34:19-29.

Interpretive Summary: It is recommended that fresh-cut fruit be maintained at a temperature of 2 to 5ºC from the time it is cut and packaged until it is consumed. Due to transportation, loading and unloading into storage coolers, display case fluctuations, and variations in consumer refrigerators, this temperature is not closely adhered to. This study investigated the influence of a slight change in temperature on the aroma, flavor, and texture of fresh-cut cantaloupe. The fruity/melon flavor decreased more when the samples went from 4ºC to 10ºC, than when they were maintained at a constant 4ºC and a constant 10ºC. Musty flavor developed earlier in fruit that experienced a change in storage temperature than did fruit that remained at a constant temperature during storage. It was concluded that temperature changes during the distribution of fresh-cut cantaloupe has a negative effect on flavor.

Technical Abstract: Ideal storage temperature of 2-5'C for fresh-cut produce is difficult to maintain throughout distribution. This study determined the effects of temperature changes on the sensory quality of fresh-cut cantaloupe. Cantaloupe was processed, packaged, and stored for seven days. Samples were maintained at 4 and 10'C (controls), or transferred from 4 to 10'C after 24 or 48h. Descriptive sensory analysis was used to evaluate aroma, flavor, and texture after days 2, 5, and 7 of storage. Respiration and weight loss were monitored. Aroma and flavor were affected by temperature treatments. Texture was affected little by temperature changes. Fruity/melon aroma and flavor, citrus aroma, and sweet aromatic flavor were negatively affected by temperature changes compared to control treatments. Musty and rancid/painty flavors, and bitter increased due to temperature changes. Respiration and weight loss were affected by 10'C than temperature change. Temperature variation during storage of fresh-cut fruit decreases product quality.

Last Modified: 10/1/2014
Footer Content Back to Top of Page