Quality of Melon 'UFERSA-05 *** and Pele de Sapo“Mabel”Minimally Processed,Kept in Different Packages

作     者：Maria Luiza Pereira de Araújo Fanquiele Ribeiro de Oliveira Marianne Lima Barboza Glauber Enrique Souza Nunes Pahlevi Augusto de Souza Adriano do Nascimento Simoes 

作者机构：Unidade Academica de Serra TalhadaUniversidade Federal Rural de PernambucoSerra TalhadaBrazil Departamento de Ciencias VegetaisUFERSAMossoróBrazil Instituto Federal de EducacaoCiencia e Tecnologia do CearáLimoeiro do NorteBrazil 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2014年第5卷第8期

页      面：683-691页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

基　　金：The authors thank the Universidade Federal Rural do Pernambuco the Universidade Federal Rural do Semiárido CNPq FACEPE and CAPES for the financial support 

主　　题：Cucumis melo Translucency Pectin Methylesterase Total Soluble Sugars 

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.