Influence of soil type and storage conditions on sensory qualities of fresh-cut cantaloupe (Cucumis melo)

• Published in: Journal of the science of food and agriculture Vol. 85; no. 5; pp. 825 - 830
• Main Authors: Bett-Garber, Karen L, Lamikanra, Olusola, Lester, Gene E, Ingram, Daphne A, Watson, Michael A
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.04.2005; Wiley; John Wiley and Sons, Limited
• Subjects: Biological and medical sciences; cantaloupe; Cucumis melo; descriptive analysis; flavour; Food industries; Food preservation; Food science; fresh-cut; Fruit and vegetable industries; Fruits; Fundamental and applied biological sciences. Psychology; peroxidase; Sensory perception; soil type; Soils; storage temperature; texture; Temperature; Texture; fresh-cut; Warehousing; Dicotyledones; Quality; Angiospermae; Food preservation; Peroxidase; Fruit; flavour; Enzyme; Cucurbitaceae; soil type; Flavor; Soils; descriptive analysis; Peroxidases; Analysis; Spermatophyta; Oxidoreductases; Cucumis melo; storage temperature; Melon; cantaloupe
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.1970

On‐farm cantaloupe (Cucumis melo) production as well as fresh‐cut storage duration can affect postharvest fruit sensory attributes. Both effects of soil type during production of cantaloupe fruits and storage temperature after fresh‐cut processing on sensory flavour and texture attributes were determined. Melons grown in sandy loam vs heavy clay soil were lower in sweet aromatic and sweet taste and higher in moisture release and fermented flavour. Fruity/melon, sweet aromatic, surface wetness, hardness and moisture release attributes decreased while fermented and sour flavour increased during storage regardless of soil type. During storage an increase in peroxidase activity occurred in fruits produced in sandy loam soil but decreased in fruits produced in clay soil. Clay soil appeared to have some advantages over sandy loam soil in producing cantaloupe fruits with better sensory quality attributes. Storage temperature conditions in this experiment (4 °C for 10 days or 4 °C for 4 days plus 10 °C for 6 days) did not have a statistically significant effect on these sensory attributes. Copyright © 2004 Society of Chemical Industry