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Physico-chemical changes in cantaloupe variety glamour during storage


Zainal Abidin, Munira and Shamsudin, Rosnah and Othman, Zaulia and Abdul Rahman, Russly (2010) Physico-chemical changes in cantaloupe variety glamour during storage. In: International Conference on Agricultural Extension 2010 (AGREX’10): Empowering of Agri-Food Stakesholders in Facing Global Challenges Towards Sustainability, 26-28 Oct. 2010, Palm Garden Hotel, IOI Resort Putrajaya, Malaysia. (pp. 628-634).


Cantaloupe cultivated in Malaysia appears as the biggest potential in fresh-cut produce industry and offer higher profit returns. From this opportunity, several changes on physico-chemical properties of untreated fresh-cut cantaloupe(variety Glamour) cubes, harvested at ¾ maturity stage, dipped in deionized water for 1 min at 2° C were observed. Changes of total soluble solid (TSS), pH, total acidity (TA), freezing point, and moisture content were determined during 19 days storage at 2° C and 86-87% relative humidity (RH) air. The pH increased from 6.29 to 6.46 and the freezing point varied between -0.98°C and -0.81°C as moisture content increased from 90.89% to 92.38% d.b. The total acidity and TSS decreased with increase in storage time from 0.11% to 0.09% and 9.07 to 8.60 respectively. The results had implication with significant differences (P < 0.1) for the untreated fresh-cut cantaloupe during storage period.

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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
Publisher: Centre for Extension, Entrepreneurship and Professional Advancement (APEEC), Universiti Putra Malaysia
Keywords: Fresh-cut cantaloupe; Moisture content; pH; Total acidity; TSS; Freezing point
Depositing User: Nursyafinaz Mohd Noh
Date Deposited: 23 Dec 2015 06:32
Last Modified: 28 Jan 2016 04:01
URI: http://psasir.upm.edu.my/id/eprint/41665
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