36E-3 |
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O. LAMIKANRA, K. Bett-Garber, M. A. Watson, and D. A. Ingram. Food Processing and Sensory Quality Research Unit, USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd., PO Box 19687, New Orleans, LA 70179-0687 Hot water treatment of a number of horticultural crops has been demonstrated to be effective in product shelf life improvement, reduction of chilling injury, control of microbial and insect infestations and for quarantine treatments. The effect of mild heat fruit pre-treatment on some properties of fresh-cut cantaloupe melon during storage was determined. Whole fruit previously held at 4o C was immersed in heated water (60 o C) either with or without dissolved calcium lactate (1%). The fruit was then stored at 4o C for 24h before processing. Heat treatment reduced respiration, as well as lipase and peroxidase activities in cut fruit stored at 10o C. Descriptive sensory results 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 presence of calcium in treatment solution did not affect respiration and textural changes caused by heat treatment. Lipase and peroxidase activities were, however, higher in fruit heated in calcium solutions. Results indicate that mild heat pre-treatment would improve the sensory quality and shelf life of cut cantaloupe melon, that the addition of calcium to treatment water will not further improve product the quality.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |