Treatment
Storage period
Firmness
L*
a*
b*
c*
h*
∆L*
∆a*
∆b*
∆C*
∆h*
∆E
With Cooling
Period 1
4.79
20.55
20.15
14.74
24.96
36.18
-0.03
-0.01
-0.02
-0.01
0.01
0.02
Period 2
11.98
17.44
17.47
9.54
19.90
28.64
0.18
-0.29
0.04
-0.23
0.18
0.22
Period 3
6.78
20.84
15.43
11.05
18.98
35.60
-2.28
3.49
-0.24
2.81
2.08
2.69
Period 4
4.32
20.41
20.15
14.07
24.57
34.92
1.32
-1.52
0.76
-0.81
1.55
1.41
Without Cooling
Period 1
13.9
20.93
17.76
13.71
22.44
37.67
-0.89
2.02
-0.17
1.73
1.06
1.16
Period 2
27.22
19.71
19.37
13.51
23.61
34.90
0.03
-0.03
0.08
0.02
0.09
0.04
Period 3
20.78
18.66
21.10
12.34
24.45
30.31
0.13
-0.05
0.14
0.02
0.14
0.11
Period 4
4.78
18.55
18.89
11.49
22.11
31.31
0.21
-0.42
0.3
-0.51
0.04
0.31
Table 2:
Means for firmness, color properties of flesh cantaloupe, which were stored after cooling at 10°C and 90 ± 5% RH for 15 days.
