Research Article

Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf life

  1. Olusola Lamikanra1,*,
  2. Benito Juaraez2,
  3. Michael A Watson1,
  4. Olga A Richard1

Article first published online: 15 APR 2003

DOI: 10.1002/jsfa.1337

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 83, Issue 7, pages 702–708, 15 May 2003

Additional Information

How to Cite

Lamikanra, O., Juaraez, B., Watson, M. A. and Richard, O. A. (2003), Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf life. J. Sci. Food Agric., 83: 702–708. doi: 10.1002/jsfa.1337

Author Information

  1. 1

    United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E Lee Boulevard, New Orleans, LA 70124, USA

  2. 2

    Seminis Vegetable Seeds, 37437 State Highway 16, Woodland, CA 95695, USA

*United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E Lee Boulevard, New Orleans, LA 70124, USA

Publication History

  1. Issue published online: 15 APR 2003
  2. Article first published online: 15 APR 2003
  3. Manuscript Accepted: 20 NOV 2002
  4. Manuscript Revised: 28 AUG 2002
  5. Manuscript Received: 2 APR 2002

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Keywords:

  • muskmelon;
  • shelf life;
  • ethylene;
  • volatile aroma compounds;
  • polygalacturonase;
  • pectinase;
  • fruit

Abstract

Fresh cut cantaloupe melons (Cucumis melo L var reticulatus) from fruits with extended postharvest shelf life were analysed for changes in their volatile aroma compounds and polygalacturonase activity during storage. The total volatile aroma contents and the number of volatile compounds in fruits with extended shelf life were significantly less than those present in the traditional shelf life cultivar Mission. Esters were the major volatile compounds present in the fruits, and their concentrations decreased considerably with storage of the cut fruit for 24 h at 4 °C. Polygalacturonase activity was detected from measurements of the hydrolytic release of reducing groups after storage of the cut fruit for 3 days. Enzymatic activity decreased thereafter in all fruits. The results indicate a lack of correlation between the postharvest shelf life of whole cantaloupe and that of fresh cut fruit.

© 2003 Society of Chemical Industry

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