Main Article Content
The objective of this study was to investigate the relationship between physicochemical changes of cantaloupe fruits treated with hot water during storage. Whole fruits of cantaloupe were submerged into hot water at different temperatures (55, 60, 65 and 70 ºC) for 45 min and untreated (control). Then whole fruits were stored at 5±2 ºC, 84±2 % relative humidity (RH) for 15 days. Weight loss, firmness, total soluble solid, electrolyte leakage of pulp, peel color change; brightness value (L* value), red-green value (a* value), yellow-blue value (b* value), color intensity value (Chroma value) and color tone value (Hue value) were determined in every interval of 3 days storage. The result showed that a highly significant correlation was found between weight loss of fruit and change of firmness in the pulp. The cantaloupes treated with hot water at 60 ºC maintained their firmness and had decreased weight loss of fruit during cold storage. In addition, electrolyte leakage has a highly significant inverse relationship with total soluble solid. However, hot water treatment did not affect the changes of pulp color, both L* value, Chroma value and b* value. On the other hand, the heat treatments increased the Hue value and a* value during cold storage, which can be used to enhance the appearance to the consumer and develop techniques for shelf-life evaluation of cantaloupe fruit.
 Department of Agricultural Extension, 2017, Cantaloupe, Available Source: https://www.agriinfo.doae.go.th/year60/plant/rortor/veget/18.pdf, May 29, 2019. (in Thai)
 Department of Agricultural Extension, 2018, Cantaloupe, Available Source: http://production.doae.go.th, October 29, 2018. (in Thai)
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