Use of Mild Heat Pre‐treatment for Quality Retention of Fresh‐cut Cantaloupe Melon

Abstract

ABSTRACT: The effect on sensory attributes and shelf life of fresh‐cut cantaloupe melon subjected to pre‐cut heat treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria that occurred in untreated fruit after 8 d in storage. Sensory evaluations 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 study suggests that heat treatment would be useful in improving shelf life of fresh‐cut fruit.