36E-99 |
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K. BETT-GARBER, D. A. Ingram, and O. Lamikanra. Food Processing and Sensory Quality Research Unit, USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd, New Orleans, LA 70124 Year round demand for fresh-cut fruit means importing fruit during the months that they are unavailable domestically. Variations in product quality, due to growing conditions, affect product consistency and consumer confidence. The objective was to evaluate consistency of fresh-cut cantaloupe (Cucumis melo L. var. reticulates) quality throughout the year. Cantaloupe (same cultivar from various countries of origins) destined for the fresh fruit market was acquired from a single distributor at 4 times during 2003-2004. Two shipments were from Guatemala (January and April), one from Costa Rica (March) and one from USA (October). Cantaloupe was processed into cubes, packaged, and stored at 10„aC for seven days. Twelve panelists trained in descriptive analysis techniques (Sensory Spectrum Methods) evaluated intensity of aroma, flavor, and texture attributes on days 0, 2, 5, and 7 of storage. In the October shipment, the fruity/melon aroma and flavor intensities increased during fresh-cut storage, while in the other shipments they either decreased or did not significantly change during storage. Fermented aroma and flavor increased during storage in the February and October shipments. Fermented aroma increased during storage in the March shipment, but not the flavor. Musty aroma (1.8) and flavor (1.3) were high at day 0 for the October melons, but not in the others (<0.7). Musty attributes increased during storage in the January melons, but changed little in the other shipments. Sweet taste remained steady throughout storage for most shipments but increased in the March shipment. Hardness did not change in the January shipment, but decreased in the other shipments. Moisture release increased during storage in the October and March shipments, but remained constant in January. Variation in the sensory attributes during fresh-cut storage throughout the year was demonstrated. For optimum quality, distribution of fresh-cut cantaloupe is limited to 5 days after processing.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |