Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)


Citation

Munira Zainal Abidin, . and Rosnah S, . and Zaulia O., . and Russly Abdul Rahman, . Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour). pp. 501-508. ISSN 22317546

Abstract

Cantaloupes continue to ripen after harvesting which is caused by ethylene production due to climacteric behaviour during postharvest storage. In this study the cantaloupe fruits harvested at commercial maturity were evaluated for quality attributes during three weeks of storage at 10C and a relative humidity (RH) of 905. In addition fresh-cut samples were stored for a further 19 days at 2C and 87 RH. The fresh-cut samples were prepared on a weekly basis by dipping into deionised water (control) at 2C for 1 minute. The effect of postharvest storage of cantaloupe on the physico-chemical properties and microbial activity was observed prior to fresh-cut processing. It was found that firmness luminosity (L) and titratable acidity (TA) decreased while total soluble solids (TSS) pH TSS:TA ratio microbial activity (total plate count (TPC) and yeast and mould (YM)) of the fresh-cut increased over the postharvest storage period of the fruit. Meanwhile the orange colour and the intensity (hue angle hab and chromaticity) of the flesh did not differ significantly during storage. The cantaloupe stored for three weeks at a low temperature indicated a successful potential for fresh-cut processing due to good maintenance of the product quality.


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Abstract

Cantaloupes continue to ripen after harvesting which is caused by ethylene production due to climacteric behaviour during postharvest storage. In this study the cantaloupe fruits harvested at commercial maturity were evaluated for quality attributes during three weeks of storage at 10C and a relative humidity (RH) of 905. In addition fresh-cut samples were stored for a further 19 days at 2C and 87 RH. The fresh-cut samples were prepared on a weekly basis by dipping into deionised water (control) at 2C for 1 minute. The effect of postharvest storage of cantaloupe on the physico-chemical properties and microbial activity was observed prior to fresh-cut processing. It was found that firmness luminosity (L) and titratable acidity (TA) decreased while total soluble solids (TSS) pH TSS:TA ratio microbial activity (total plate count (TPC) and yeast and mould (YM)) of the fresh-cut increased over the postharvest storage period of the fruit. Meanwhile the orange colour and the intensity (hue angle hab and chromaticity) of the flesh did not differ significantly during storage. The cantaloupe stored for three weeks at a low temperature indicated a successful potential for fresh-cut processing due to good maintenance of the product quality.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Cantaloupes
AGROVOC Term: Fresh fruits
AGROVOC Term: Firmness
AGROVOC Term: Microbiological analysis
AGROVOC Term: Colour
AGROVOC Term: Chemical properties
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/21756

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