Treatment
Storage period
Firmness
L*
a*
b*
c*
h*
∆L*
∆a*
∆b*
∆C*
∆h*
∆E
With Cooling
Period 1
70.11
16.88
18
9.14
20.19
26.91
0.31
0.21
0.41
0.38
0.71
1.34
Period 2
97.73
15.85
18.29
7.71
19.85
22.86
-0.38
-1.26
-0.60
-1.39
0.08
0.95
Period 3
79.28
16.38
18.47
8.41
20.29
24.47
0.96
0.22
1.09
0.68
0.88
0.89
Period 4
67.33
16.69
18.97
8.76
20.89
24.80
0.22
0.11
0.23
0.2
0.17
0.22
Without Cooling
Period 1
80.25
16.23
18.55
8.26
20.30
24
0.01
0.06
0.01
0.06
0.02
0.04
Period 2
99.67
15.20
15.48
6.69
16.86
23.38
0.16
0.34
0.19
0.39
0.04
0.27
Period 3
69.63
16.49
19.37
8.61
21.19
23.96
-0.1
-0.11
-0.15
-0.16
0.09
0.13
Period 4
62.63
14.17
13.84
5.52
14.90
21.73
0.53
2.18
0.81
2.33
0.05
1.52
Table 1:
Means for firmness, color properties of fresh cantaloupe, which were stored after cooling at 10°C and 90±5% RH for 15 days.
