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KMID : 0380620090410030251
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 3 p.251 ~ p.257
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Changes in Quality of Muskmelon (Cucumis melo L.) during Storage atDifferent Temperatures
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Youn Aye-Ree
Kwon Ki-Hyun
Kim Byeong-Sam
Kim Sang-Hee
Noh Bong-Soo
Cha Hwan-Soo
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Abstract
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The effects of temperature variations during storage on the quality characteristics of muskmelons (Cucumismelo L.) were investigated. In samples stored at 4oC and 10oC, weight losses were almost 2.9- and 3.4-fold higher,respectively, compared to samples stored at 0oC. Soluble solids slightly increased except in the samples stored at 10oC,but acidity decreased over the entire storage period. Firmness decreased with storage time, but the samples stored at 0oChad a lesser decrease in firmness than the samples stored at other temperatures. Water loss from the muskmelon stalk wasmost inhibited, and vitamin C content was maintained for the longest period, with storage at 4oC. Mineral contents (Ca,Na, Fe, Mg, K) were best maintained in muskmelon samples stored at 10oC for 15 days, but levels had decreased by 30days. Microbiological quality was not appreciably different at any storage temperature at 18 days; however, samples storedat 4oC and 10oC had deteriorated by 25 days. The results of sensory evaluations indicated that taste was best retained insamples stored at 10oC for 15 days, although changes in taste were evident at all storage temperatures. When the sampleswere stored over 22 days at 10oC, retention of texture and overall acceptability were more inferior compared to samplesstored at 0oC and 4oC. These results suggest that storage at 4oC can be used to reduce deterioration in muskmelons withoutsignificant loss of their quality attributes.
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KEYWORD
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muskmelon (Cucumis melo L.), storage, quality changes, storage temperature
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