The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L.

To determine the effect of cultivar on high pressure processing (HPP) performance three commercial melon varieties were assessed before and after HPP for vitamin C and p-carotene by HPLC and for ferric ion reducing capacity (FIRC) using the Ferric Reducing Ability of Plasma (FRAP) assay. Total titrable acids (TTA), degrees Brix and colour were also recorded for fresh,-HPP (material cut and packaged) and +HPP samples (material cut, packaged and subject to HPP). The HP process was non-thermal so as to determine the effect of pressure alone on these phytochemicals. There were significant differences between cultivars in vitamin C, beta-carotene, TTA, degrees Brix and colour parameters in fresh samples prior to HPP. HPP did not have an effect on TTA or degrees Brix, but colour was adversely affected. FIRC and vitamin C concentrations were decreased by HPP and these losses were cultivar dependent for vitamin C. Levels of beta-carotene were significantly increased. Cultivar was identified as an important parameter in raw material selection for HPP and retention of vitamin C as a good measure of both quality and cultivar suitability. (C) 2007 Elsevier Ltd. All rights reserved.