EFFECT OF CALCIUM CHLORIDE, CALCIUM LACTATE AND HYDROGEN PEROXIDE TREATMENTS ON QUALITY OF FRESH CUT CANTALOUPE DURING COLD STORAGE | ||
| Egyptian Journal of Agricultural Research | ||
| Article 11, Volume 92, Issue 3, September 2014, Pages 961-978 PDF (581.28 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2014.156419 | ||
| Author | ||
| MANAL M. ATTIA | ||
| Postharvest and Handling of Vegetable Crops Department, Horticulture Research Institute. Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| This study was carried out on cantaloupe fruits (Cucumis melo L. cv. Primal, Galia group) harvested at light yellow color stage from a private farm at Fayed district, Ismailia Governorate during 2011/2012 and 2012/2013 seasons, to evaluate the effects of post – cut dipping in solutions of Cacl2 (0.5 %, 1%) , Ca-lactate (1%, 2%) , H2O2 (0.15 , 0.30 %) and distillate water (control) for maintaining quality of fresh- cut product. Results showed that fresh - cut cantaloupe dipped in solutions of calcium chloride at 0.5%, calcium lactate at 1% and H202 at 0.15 % were the most effective treatments for maintaining general appearance during storage and maintaining color close to initial expressed as (Land b values). Fresh – cut cantaloupe treated with Cacl2 at 0.5 or 1%, Ca-lactate at 1% and H2O2 at 0.15% reduced the incidence of discoloration compared to control Cacl2 (0.5 %) , Ca-lactate (1%) and H2O2 at 0.15% gave typical flavor till the end of storage period while using Cacl2 at 1% Ca-lactate at 2% independently gave a slight change in flavor. Cacl2 at 0.5% or ca-lactate at 1% reduced the loss of texture. Fresh cut cantaloupe treated with Cacl2 at 0.5 or 1%, Calactate at 1% and H2O2 at 0.15% seems to be the most effective in reducing the total sugar loss. Concerning total phenolic content, all used treatments maintained the total phenolic compounds compared with the control, however, fresh-cut cantaloupe dipped in solutions of Cacl2 at 0.5% or 1% and Ca-lactate at 1% were the most effective treatments in reducing phenolic compounds loss, while 2% Calactate and H2O2 with the two concentrations were less effective in reducing total phenolic loss. Cacl2 and Ca-lactate at the two concentrations were more effective in delaying PPO activity in fresh- cut cantaloupe during storage. Fresh- cut cantaloupe dipped in Cacl2 at 0.5 and 1% or Ca-lactate at 1%and H2O2 at 0.15% provided the lowest count in all types of microorganisms but Calactate at 2% or H2O2 at 0.30 were less effective in reducing this character. | ||
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