The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage
Autores
Ayala-Aponte, Alfredo
Cadena-G., Martha Isabel
Director
Tipo de contenido
Artículo de revista
Idioma del documento
EspañolFecha de publicación
2014-08-25
Título de la revista
ISSN de la revista
Título del volumen
Documentos PDF
Resumen
ABSTRACT The aim of work was to evaluate the influence of using OD on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were frozen up to two humidity levels (75% and 85%, b.h.), using an osmotic sucrose solution with 55ºBrix, at 27± 0.2ºC. The dehydrated samples were frozen at -40ºC and then stored at -18ºC for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control along the freezing storage time period. The results showed that the treated samples had significantly (p
The aim of work was to evaluate the influence of using osmotic dehydration (OD) on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were dehydrated up to two humidity levels (75 and 85%, w.b.), using an osmotic sucrose solution with 55°Brix, at 27± 0.2ºC. The dehydrated samples were frozen at -40°C and then stored at -18°C for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control duringthe frozen storage time. The results showed that the treated samples had significantly (p and lt; 0.05) lower DL, V, and ΔE, compared to the untreated ones along the freezing process. The firmness was significantly (p and lt; 0.05) greater in treated samples. The quality of osmotictreated samples was higher than non-treated ones. However, treated samples with a lower content of humidity (75%, w.b.) showed greater firmness and lower loss in color and volume.
The aim of work was to evaluate the influence of using osmotic dehydration (OD) on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were dehydrated up to two humidity levels (75 and 85%, w.b.), using an osmotic sucrose solution with 55°Brix, at 27± 0.2ºC. The dehydrated samples were frozen at -40°C and then stored at -18°C for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control duringthe frozen storage time. The results showed that the treated samples had significantly (p and lt; 0.05) lower DL, V, and ΔE, compared to the untreated ones along the freezing process. The firmness was significantly (p and lt; 0.05) greater in treated samples. The quality of osmotictreated samples was higher than non-treated ones. However, treated samples with a lower content of humidity (75%, w.b.) showed greater firmness and lower loss in color and volume.