Skip to main content
ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #173226
Title: EFFECT OF MILD HEAT PRE-TREATMENT ON SENSORY QUALITY AND SHELF LIFE OF FRESH-CUT CANTALOUPE

Author
item Lamikanra, Olusola
item Bett Garber, Karen
item Watson, Michael
item Ingram, Daphne

Submitted to: Journal of Food Science
Publication Type: Abstract Only
Publication Acceptance Date: 11/23/2004
Publication Date: 3/14/2005
Citation: Lamikanra, O., Bett Garber, K.L., Watson, M.A., Ingram, D.A. 2005. Effect of mild heat pre-treatment on sensory quality and shelf life of fresh-cut cantaloupe. Journal of Food Science. 70 C53:C57.

Interpretive Summary:

Technical Abstract: Hot water treatment of a number of horticultural crops has been demonstrated to be effective in product shelf life improvement, reduction of chilling injury, control of microbial and insect infestations, and for quarantine treatments. The effect of mild heat fruit pre-treatment on some properties of fresh-cut cantaloupe melon during storage, was determined. Whole fruit previously held at 4 oC was immersed in heated water (60 oC) either with or without dissolved calcium lactate (1%). The fruit was then stored at 4 oC for 24h before processing. Heat treatment reduced respiration, as well as lipase and peroxidase activities, in cut fruit stored at 10 oC. Descriptive sensory results indicate that heat treatment increased intensities of desirable attributes; such as, fruity melon and sweet aromatic flavors, and reduced undesirable flavors; such as, musty, sour, bitter, chemical, and fermented. The presence of calcium in treatment solution did not affect respiration and textural changes caused by heat treatment. Lipase and peroxidase activities, however, were higher in fruit heated in calcium solutions. Results indicate that mild heat pre-treatment would improve the sensory quality and shelf life of cut cantaloupe melon, and that the addition of calcium to treatment water will not further improve product the quality.