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Effect of heat treatment on postharvest quality changes of sun sweet cantaloupe melon was investigated. Whole cantaloupe fruits were heat-treated in an air oven at varied temperatures and times. Physicochemical properties [color, total soluble solids (TSS) and sugar content] and sensory attributes (odor, taste, texture and overall acceptability) of pulp were analyzed. It was found that temperature and time for heat treatment have a significant effect on fruit quality. The optimum temperature and time for heat treatment of sun sweet cantaloupe melon was at 60 ºC for 120 min. There were increases in chroma value, TSS and sugar contents of pulp. TSS of sun sweet cantaloupe melon was correlated with reducing sugars and sucrose content. Furthermore, the sensory evaluation revealed an increase in sensory attributes of cantaloupe by hot-air treatment. Sensory characteristics of cantaloupe fruits heat-treated at 60 and 65 ºC for 120 min were significantly better than that heat-treated at 50 and 55 ºC for 180 min and the control. Consequently, hot-air treatment enhanced the physiochemical and sensory quality of cantaloupe pulp.
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