Cutting blade sharpness affects appearance and other quality attributes of fresh-cut cantaloupe melon

Cantaloupe melon pieces (1.8 cm dia x 3.5 to 4.0 cm cylinders) were prepared using: stainless steel borers with sharp or blunt blades, and stored for 12 d in air at 5 degreesC. Pieces prepared with the sharp borer maintained marketable visual quality for at least 6 d, while those prepared with the blunt borer were unacceptable by d 6 due to surface translucency and color changes. Borer sharpness did not affect changes in decay, firmness, sugar content, or aroma, but blunt-cut pieces had increased ethanol concentrations, off-odor scores, and electrolyte leakage compared to sharp-cut pieces. Respiration rates at 5 degreesC were similar for both cutting treatments, but ethylene production rates were sometimes higher in pieces cut with the blunt blade.