EFFECT OF STORAGE TEMPERATURE VARIATIONS ON SENSORY QUALITY OF FRESH-CUT CANTALOUPE MELON

Consistent storage temperature of 2-5C for fresh-cut produce is difficult to maintain throughout distribution. This study determined the effects of temperature changes on the sensory quality of fresh-cut cantaloupe. Cantaloupe was processed, packaged and stored for 7 days. Samples were maintained at 4 and 10C (controls) or transferred from 4 to 10C after 24 or 48 h. Descriptive sensory analysis was used to evaluate aroma, flavor and texture after days 2, 5 and 7 of storage. Respiration and weight loss were monitored. Aroma and flavor were affected by temperature treatments. Texture was affected a little by temperature changes. Fruity/melon aroma and flavor, citrus aroma and sweet aromatic flavor were negatively affected by temperature changes compared to control treatments. Musty and rancid/painty flavors and bitter increased due to temperature changes. Respiration and moisture loss were affected more by storage at 10C than temperature change. Temperature increases during storage of fresh-cut fruit decreases product quality.