ATTIA, M. (2014). EFFECT OF CALCIUM CHLORIDE, CALCIUM LACTATE AND HYDROGEN PEROXIDE TREATMENTS ON QUALITY OF FRESH CUT CANTALOUPE DURING COLD STORAGE. Egyptian Journal of Agricultural Research, 92(3), 961-978. doi: 10.21608/ejar.2014.156419
MANAL M. ATTIA. "EFFECT OF CALCIUM CHLORIDE, CALCIUM LACTATE AND HYDROGEN PEROXIDE TREATMENTS ON QUALITY OF FRESH CUT CANTALOUPE DURING COLD STORAGE". Egyptian Journal of Agricultural Research, 92, 3, 2014, 961-978. doi: 10.21608/ejar.2014.156419
ATTIA, M. (2014). 'EFFECT OF CALCIUM CHLORIDE, CALCIUM LACTATE AND HYDROGEN PEROXIDE TREATMENTS ON QUALITY OF FRESH CUT CANTALOUPE DURING COLD STORAGE', Egyptian Journal of Agricultural Research, 92(3), pp. 961-978. doi: 10.21608/ejar.2014.156419
ATTIA, M. EFFECT OF CALCIUM CHLORIDE, CALCIUM LACTATE AND HYDROGEN PEROXIDE TREATMENTS ON QUALITY OF FRESH CUT CANTALOUPE DURING COLD STORAGE. Egyptian Journal of Agricultural Research, 2014; 92(3): 961-978. doi: 10.21608/ejar.2014.156419
EFFECT OF CALCIUM CHLORIDE, CALCIUM LACTATE AND HYDROGEN PEROXIDE TREATMENTS ON QUALITY OF FRESH CUT CANTALOUPE DURING COLD STORAGE
Postharvest and Handling of Vegetable Crops Department, Horticulture Research Institute. Agricultural Research Center, Giza, Egypt.
Abstract
This study was carried out on cantaloupe fruits (Cucumis melo L. cv. Primal, Galia group) harvested at light yellow color stage from a private farm at Fayed district, Ismailia Governorate during 2011/2012 and 2012/2013 seasons, to evaluate the effects of post – cut dipping in solutions of Cacl2 (0.5 %, 1%) , Ca-lactate (1%, 2%) , H2O2 (0.15 , 0.30 %) and distillate water (control) for maintaining quality of fresh- cut product. Results showed that fresh - cut cantaloupe dipped in solutions of calcium chloride at 0.5%, calcium lactate at 1% and H202 at 0.15 % were the most effective treatments for maintaining general appearance during storage and maintaining color close to initial expressed as (Land b values). Fresh – cut cantaloupe treated with Cacl2 at 0.5 or 1%, Ca-lactate at 1% and H2O2 at 0.15% reduced the incidence of discoloration compared to control Cacl2 (0.5 %) , Ca-lactate (1%) and H2O2 at 0.15% gave typical flavor till the end of storage period while using Cacl2 at 1% Ca-lactate at 2% independently gave a slight change in flavor. Cacl2 at 0.5% or ca-lactate at 1% reduced the loss of texture. Fresh cut cantaloupe treated with Cacl2 at 0.5 or 1%, Calactate at 1% and H2O2 at 0.15% seems to be the most effective in reducing the total sugar loss. Concerning total phenolic content, all used treatments maintained the total phenolic compounds compared with the control, however, fresh-cut cantaloupe dipped in solutions of Cacl2 at 0.5% or 1% and Ca-lactate at 1% were the most effective treatments in reducing phenolic compounds loss, while 2% Calactate and H2O2 with the two concentrations were less effective in reducing total phenolic loss. Cacl2 and Ca-lactate at the two concentrations were more effective in delaying PPO activity in fresh- cut cantaloupe during storage. Fresh- cut cantaloupe dipped in Cacl2 at 0.5 and 1% or Ca-lactate at 1%and H2O2 at 0.15% provided the lowest count in all types of microorganisms but Calactate at 2% or H2O2 at 0.30 were less effective in reducing this character.
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