Effect of storage temperature variations on sensory quality of fresh-cut cantaloupe melon

Consistent storage temperature of 2-5C for fresh-cut produce is difficult to maintain throughout distribution. This study determined the effects of temperature changes on the sensory quality of fresh-cut cantaloupe. Cantaloupe was processed, packaged and stored for 7 days. Samples were maintained at...

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Bibliographic Details
Published in:Journal of food quality 2011-02, Vol.34 (1), p.19-29
Main Authors: Bett-Garber, K.L, Greene, J.L, Lamikanra, O, Ingram, D.A, Watson, M.A
Format: Article
Language:English
Subjects:
Aroma
cantaloupes
Citrus
Control equipment
flavor
fruit quality
Melons
odors
produce
Respiration
sensory evaluation
Storage temperature
Surface layer
Texture
weight loss
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Summary:Consistent storage temperature of 2-5C for fresh-cut produce is difficult to maintain throughout distribution. This study determined the effects of temperature changes on the sensory quality of fresh-cut cantaloupe. Cantaloupe was processed, packaged and stored for 7 days. Samples were maintained at 4 and 10C (controls) or transferred from 4 to 10C after 24 or 48 h. Descriptive sensory analysis was used to evaluate aroma, flavor and texture after days 2, 5 and 7 of storage. Respiration and weight loss were monitored. Aroma and flavor were affected by temperature treatments. Texture was affected a little by temperature changes. Fruity/melon aroma and flavor, citrus aroma and sweet aromatic flavor were negatively affected by temperature changes compared to control treatments. Musty and rancid/painty flavors and bitter increased due to temperature changes. Respiration and moisture loss were affected more by storage at 10C than temperature change. Temperature increases during storage of fresh-cut fruit decreases product quality. Practical Applications: Ideally, fresh-cut cantaloupe should be stored at 2-5C until consumption. In the real world, this does not always happen. The purpose of this manuscript is to determine the effect on sensory quality when the storage temperature is increased slightly after 24 or 48 h after processing. Slight changes in storage temperature result in sensory quality problems that were not observed at constant storage temperatures of 4 or even 10C.
ISSN:0146-9428
1745-4557
DOI:10.1111/j.1745-4557.2010.00362.x