The influence of osmotic pretreatments on melon (Cucumis melo L.) quality during frozen storage
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| Format: | Artículo científico |
| Sprache: | en |
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Universidad Nacional de Colombia
2014
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| _version_ | 1876472272016900096 |
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| author | Alfredo Ayala-Aponte |
| author_facet | Alfredo Ayala-Aponte |
| contents | The influence of osmotic pretreatments on melon (Cucumis melo L.) quality during frozen storage Alfredo Ayala-Aponte Martha Isabel Cadena-G. Ingeniería Freezing Cantaloupe melon Osmotic dehydration osmodehydrofreezing The aim of work was to evaluate the influence of using osmotic dehydration (OD) on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were dehydrated up to two humidity levels (75 and 85%, w.b.), using an osmotic sucrose solution with 55oBrix, at 27± 0.2oC. The dehydrated samples were frozen at -40oC and then stored at -18oC for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control duringthe frozen storage time. The results showed that the treated samples had significantly (p<0.05) lower DL, V, and ΔE, compared to the untreated ones along the freezing process. The firmness was significantly (p<0.05) greater in treated samples. The quality of osmotic- treated samples was higher than non-treated ones. However, treated samples with a lower content of humidity (75%, w.b.) showed greater firmness and lower loss in color and volume. 2014 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49631663010 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.186 Vol.81 |
| format | Artículo científico |
| id | redalyc_49631663010 |
| institution | Redalyc |
| language | en |
| publishDate | 2014 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | The influence of osmotic pretreatments on melon (Cucumis melo L.) quality during frozen storage Alfredo Ayala-Aponte Ingeniería Freezing Cantaloupe melon Osmotic dehydration osmodehydrofreezing The influence of osmotic pretreatments on melon (Cucumis melo L.) quality during frozen storage Alfredo Ayala-Aponte Martha Isabel Cadena-G. Ingeniería Freezing Cantaloupe melon Osmotic dehydration osmodehydrofreezing The aim of work was to evaluate the influence of using osmotic dehydration (OD) on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were dehydrated up to two humidity levels (75 and 85%, w.b.), using an osmotic sucrose solution with 55oBrix, at 27± 0.2oC. The dehydrated samples were frozen at -40oC and then stored at -18oC for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control duringthe frozen storage time. The results showed that the treated samples had significantly (p<0.05) lower DL, V, and ΔE, compared to the untreated ones along the freezing process. The firmness was significantly (p<0.05) greater in treated samples. The quality of osmotic- treated samples was higher than non-treated ones. However, treated samples with a lower content of humidity (75%, w.b.) showed greater firmness and lower loss in color and volume. 2014 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49631663010 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.186 Vol.81 |
| title | The influence of osmotic pretreatments on melon (Cucumis melo L.) quality during frozen storage |
| topic | Ingeniería Freezing Cantaloupe melon Osmotic dehydration osmodehydrofreezing |
| url | https://www.redalyc.org/articulo.oa?id=49631663010 |