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- Title
THE INFLUENCE OF TEMPERATURE AND STORAGE TIME ON CANTALOUPE MELONS PHYSICOCHEMICAL QUALITY.
- Authors
NIDARČIČ, D.; IRCELJ, H.; MARIC, N. KACJAN
- Abstract
Cantaloupe melons (Cucumis melo L. subsp. melo var. cantalupensins Naudin) cv 'Chianti' were evaluated for quality traits during 14 days of storage at three different temperatures i.e., 2°, 10° and 18°C with 85-95% relative humidity. The weight loss of fruits slightly increased during the stored period studied, as well as insignificant differences between the temperatures. Whereas sig-nificant texture was lost more rapidly in the samples stored at 18° and 10°C than those stored at 2°C. TSS (total soluble solids) were also affected by storage time and temperature. The TSS con-tent of fruit at 2°C increased and then remained constant over storage. At higher temperatures and at every stage of storage time TSS increased as storage time increased. The predominant ca-rotenoid in all samples was p-carotene. The carotenoids were increased and then decreased with the time; however, the decrease processes were delayed by low temperature. The alpha form was the predominant tocopherol fraction. The level of tocopherol isomers significantly (a-tocopherol) and gradualy (y- and 5- tocopherol) increased during the 7 days, but after 1st week of storing for all isomers a significant decrease was measured. High temperature storage at 18°C in compari-son to 10°C and 2°C promoted y- and 5- tocopherol level.
- Subjects
MUSKMELON; PHYSICAL &; theoretical chemistry; MELON quality; FRUIT storage; TEMPERATURE effect; FRUIT texture; FOOD science
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, Vol 25, Issue 4, p459
- ISSN
1120-1770
- Publication type
Article