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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #156866
Title: EFFECT OF CHANGE IN STORAGE TEMPERATURE ON SENSORY QUALITY OF FRESH-CUT CANTALOUPE MELON (CUCUMIS MELO)

Author
item Greene, Jeffrey
item Bett Garber, Karen
item Lamikanra, Olusola
item Ingram, Daphne

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 11/15/2004
Publication Date: 3/25/2005
Citation: Greene, J.L., Bett Garber, K.L., Lamikanra, O., Ingram, D.A. 2005. Effect of change in storage temperature on sensory quality of fresh-cut cantaloupe melon (cucumis melo). Annual Meeting of the Institute of Food Technologists. 99F-34.

Interpretive Summary:

Technical Abstract: Fresh-cut produce has increased in popularity over the last 10 years. The limiting factor for shelf-life is loss of flavor quality. The desired storage temperature that slows plant respiration,transpiration, and microbial growth in fresh-cut produce is 4' C, however, maintaining these temperatures throughout contribution is difficult. Therefore, it is pertinent to determine whether temperature changes during storage of fresh-cut fruits, such as cantaloupe melon, will affect their sensory quality. The objective of this study was to determine the effects of temperature maintenance during storage on the sensory quality of fresh-cut cantaloupe. Cantaloupe melon was manually processed into cubes, packaged, and stored at 4 and 10'C for seven days. Twelve panelists trained in descriptive analysis techniques (Sensory Spectrum methods) evaluated the melons for intensity of aroma, flavor, and texture attributes on days 0, 2, 5, and 7 of storage. Samples were maintained at 4 and 10'C (controls) or transferred from 4 to 10' C after 24 and 48h. Results indicate that a number of aroma and flavor attributes changed significantly with storage treatment, unlike textural properties, that did not change significantly. Musty aroma notably decreased throughout storage (P<0.0005) while ermented aroma increased in the samples maintained at 10'C, and those transferred after 24 and 48h from 4'C storage temperature to 10'C. Samples maintained at 4 and 10'C throughout the study had stronger fruity flavor after 7 days of storage with intensities of 3.12 and 2.88, respectively. Fruity flavor intensity on day 7 was 2.25 for fruit transferred after 24h, and 2.15 for those transferred after 48h. Water-like flavor was more intense in transferred samples than in the controls. It is concluded from the results that temperature variation during storage of fresh-cut fruit could decrease product quality.