Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes

Fresh-cut cantaloupe cylinders were dipped for 1 min in 2.5% solutions of either calcium chloride (CaCl2) at similar to 25 degrees C or calcium lactate at similar to 25 and 60 degrees C. Firmness, microbiological (total plate count, yeast and mold, and microaerophilic bacteria) and sensory characteristics, respiration (CO2) and ethylene (C2H4) production were evaluated during 12 days storage at 5 degrees C and 95% relative humidity air. Both calcium salts maintained melon firmness throughout cold storage. CaCl2, but not calcium lactate, imparted undesirable bitterness to the fruit pieces. No significant differences were observed in the physiological behavior of the treated fresh-cut compared to just-cut samples. (C) 2000 Elsevier Science B.V. All rights reserved.