alexa Monitoring of Change in Cantaloupe Fruit Quality under
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Monitoring of Change in Cantaloupe Fruit Quality under Pre-Cooling and Storage Treatments

Azam MM1,2*, Eissa AHA1,2 and Hassan AH1

1Department of Agriculture Systems Engineering, College of Agricultural and Food Sciences, King Faisal University, Saudi Arabia

2Agriculture Engineering Department, Faculty of Agriculture, Minoufiya University, Shibin El-Kom, Egypt

*Corresponding Author:
Azam MM
Department of Agriculture Systems Engineering
College of Agricultural and Food Sciences,
King Faisal University, Saudi Arabia
Tel: 009665895719
E-mail: [email protected]

Received date: October 12, 2015; Accepted date: November 03, 2015; Published date: November 12, 2015

Citation: Azam MM, Eissa AHA, Hassan AH (2015) Monitoring of Change in Cantaloupe Fruit Quality under Pre-Cooling and Storage Treatments. J Food Process Technol 6:527. doi:10.4172/2157-7110.1000527

Copyright: © 2015 Azam MM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



During recent years, global concern for protection of the environment has led researchers to improving postharvest treatments such (precooling, handling, storage, etc.,). The present investigation was also directed to find out the precooling and storage alternatives for the extension of the storage life of cantaloupe fruits (Cucumis melon). Fruits were harvested at the mature stage and precooled by forcing cooling air with velocity of 1-2 m/s at three different air temperatures of 5°C, 10°C and 15°C. The fruits were analyzed for physiological characters such as loss in weight, fruit firmness, change in color surface of fruit and its flesh. Fruit temperature expectedly decreased from initial level of about 36-38°C to the desired storage temperature of 10°C by forcing cooling air at 5°C, for about 45 min. Cooling time increased to 105 and 165 min when cooling air temperature increased to 10°C and 15°C, respectively. During subsequent storage at 15°C with 90-95% relative humidity, precooled fruits were exhibit more desirable characteristics than that of non-precooled fruits (control), where precooling was retard softening. Non precooled fruits “control” turned ripe-soft after 15 days when firmness decreased to less than 10 N from initial value of 90 N at the unripe stage.


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