Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/7/2009
Publication Date: 2/1/2010
Citation: Bett Garber, K.L., Watson, M.A., Lea, J.M., Champagne, E.T., Lamikanra, O. 2010. Effect of combined underwater processing and mild pre-cut heat treatment on the sensory quality and storage of fresh-cut cantaloupe melon. Journal of Food Quality. 33:424-138. Interpretive Summary: To enhance the shelf life and safety of fresh-cut cantaloupe, processing techniques were examined. The method of mild heat treatment at 60C for 60 min., and cutting the cantaloupe in half and removing the seeds while submerged in a calcium chloride and water solution, reduced the rate of respiration, the percent weight loss, and increased the fruity/melon flavor. But, together they did not have a significant impact on cell wall deterioration, sweet taste and the melon texture. The treatments of mild heat treatment and under water processing improved the several flavor and texture attributes individually, but, that was been reported previously.
Technical Abstract: Fresh cut fruit, mildly preheated and processed underwater, was shown to have superior sensory quality attributes compared to the control fresh cut fruit processed totally in open air. Less leakage of ions and enhanced plasma membrane integrity was displayed in both the fresh cut fruit processed underwater, mildly preheat treated, and the combination of both treatments as evidenced by conductivity measurements. The combined preheat treatment and underwater cut significantly decreased the respiration rate during fresh-cut storage, reflecting reduced physical stress and damage to plasma membrane. But, neither treatment alone significantly decreased rate of respiration compared to the control. Weight loss was not significantly affected by the treatments during fresh-cut storage.