Studies on Cantaloupe Products

In all over the world, cantaloupe is one of the most popular vegetables, but maintaining it throughout distribution is difficult. So that, some interesting functional products such as fresh-cuts and juices could be developed. In these products, the effect of cold storage at 50.5C under air atmosphere, heat treatment and concentration under vacuum were evaluated. In all treatments, the increases were recorded for color, total soluble solids (TSS) and pH values. Concerning fresh-cuts stored at 50.5C for 7 days and heat treated juice, there are no pronounced changes in the values of ascorbic acid, -carotene and sensory evaluation .On contrary, the samples which stored at 50.5C for 14 days and concentrated juice under vacuum recorded a decreases in firmness, acidity, pectin substances, phenol compounds and ascorbic acid than untreated samples. For most treatments, flavor compounds and microbial analyses were in an acceptable limits.