摘要：This study aimed at evaluating the quality of
melon Pele de Sapo “Mabel” and Yellow melon “UFERSA-05” minimally processed preserved in different
packages. The fruits were harvested at Mossoró-RN and transported to Serra
Talhada-PE. In the first study, melon fruit Piel de Sapo “Mabel” was selected, washed, weighed, cooled, peeled,
cut into cube shape, sanitized in chlorine solution, drained, packaged in rigid
polypropylene tray, sealed with polypropylene film or polypropylene rigid cap
and kept for 8 days at 8℃. In the second study, fruits of yellow melon “UFERSA-05” and Pele de Sapo “Mabel” were minimally processed and kept in rigid
polypropylene tray, sealed with polypropylene film and stored for 8 days at
8℃. There was no significant interaction between packaging (sealed with film
and polypropylene cover) and period of conservation, for pH, total titratable
acidity (TTA), total soluble solids (TSS) and Loss of fresh mass (LFM) for
Melon “Mabel”. While there was significant interaction
between types of melon (“UFERSA-05” and “Mabel”) and storage period (0, 2, 4, 6, and 8 days)
for pH, TTA and TSS. In sensory evaluation were noticeable changes in
appearance, flavor, aroma and flesh firmness, characterized by translucency,
alcoholic aroma and softening in “Mabel” melon kept in tray with lid. Melon “UFERSA-05” showed lower pH, total soluble solids, total
soluble sugars, PME activity, lack of translucency high flesh firmness compared
to “Mabel” melon during storage. The high levels of
sugars in melon “Mabel” may be related to the incidence of
translucency, which was not observed in “UFERSA-05” melon, with a strong potential to minimal
processing.
关键词：<i>Cucumis melo</i>; Translucency; Pectin Methylesterase; Total Soluble Sugars
