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United States Department of Agriculture

Agricultural Research Service


item Bett-garber, Karen
item Lamikanra, Olusola
item Lester, Gene
item Ingram, Daphne
item Watson, Michael

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/29/2004
Publication Date: 2/12/2005
Citation: Bett Garber, K.L., Lamikanra, O., Lester, G.E., Ingram, D.A., Watson, M.A. 2005. Effect of cultivation soil type and storage conditions on the sensory qualities of fresh-cut cantaloupe (cucumis melo). Journal of the Science of Food and Agriculture. 85 825:830.

Interpretive Summary: Cantaloupe melons greatly differ in how they perform as fresh-cut product. This research took the same variety of melon and grew it at two different locations near Weslaco, TX. One location consisted of sandy loam soil, and the other consisted of heavy clay soil. The melons were processed into fresh-cut product at the SRRC in New Orleans. Descriptive sensory evaluation and peroxidase enzyme activity that indicate level of wound stress were monitored on the product during storage. The fresh-cut product was stored at two temperature regimens (4'C for 10 days, and 4'C for 4 days and transferred to 10'C for 6 days). After four days at 4'C the abusive temperature of 10'C did not have much affect on sensory properties. The melons grown in heavy clay soil have better flavor than the melons grown in the sandy loam soil. Peroxidase activity increased during storage in melons grown in sandy loam soil, and decreased in melons grown in heavy clay soil.

Technical Abstract: On-farm cantaloupe (Cumumis Melo) production, as well as fresh-cut storage duration, can affect postharvest fruit sensory attributes. Both effects of soil type during production of cantaloupe fruit, and storage temperature after fresh-cut processing on sensory flavor, and texture attributes were determined. Melons grown on sandy loam vs. heavy clay soils were lower in sweet aromatic and sweet taste, and higher in moisture release and fermented flavor. Fruity/melon, sweet aromatic, surface wetness, hardness, and moisture release attributes decreased during storage, and fermented and sour flavor increased during storage, regardless of soil type. During storage, an increase in peroxidase activity occurred in fruit produced in sandy loam soil, but decreased in fruit produced in clay soil. Clay soil appeared to have some advantages over sandy loam soil in producing cantaloupe fruits with better sensory quality attributes. Storage temperature conditions in this experiment (4 'C for 10 days and 4 'C for 4 days, then increased to 10 'C for 6 days) did not have a statistically significant effect on these sensory attributes. Key words: Sensory, flavor, texture, cantaloupe, soil-type, fresh-cut, peroxidase

Last Modified: 10/16/2017
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