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Universidad y ciencia

Print version ISSN 0186-2979


ALANIS-GUZMAN, María Guadalupe de Jesús; GARCIA DIAZ, Carlos Leonel; REYES-AVALOS, Ma. Concepción  and  MEZA-VELAZQUEZ, Jorge Armando. Application of hydro-cooling and an HPMC paraffin coat to increase the shelf life of Cantaloupe melon. Universidad y ciencia [online]. 2013, vol.29, n.2, pp.179-190. ISSN 0186-2979.

Cantaloupe melon is a popular fruit with a limited shelf life. The effect of hydro-cooling (HIDRO), of an edible coating based on hydroxypropylmethyl-cellulose and paraffin (PEL) and of these two combined (HIPEL) on weight loss (WL), texture, chilling injury index (CM), titratable acidity (TA), soluble solids (SS) and the production of CO2 and ethylene (to the exterior), as well as the CO2, O2 and ethylene concentration inside the fruit, was evaluated in order to increase the fruit's shelf life. The fruit was stored (8 °C, 20 days) and analysed (0, 4, 8, 12, 16 and 20 days) after treatment. The PEL fruit had a lower (p < 0.05) WL, TA and CM, and greater values (p < 0.05) of texture and internal CO2, O2 and ethylene than the controls and the HIDRO. The SS and the CO2, O2 and ethylene production presented no difference (p > 0.05) among treatments. Hydro-cooling had no effect on the recorded variables (p > 0.05). The HIPEL samples had similar values to the PEL samples (p > 0.05). The results suggest that an hydroxypropylmethyl-cellulose (HPMC) coating with paraffin may increase the shelf life of the Cantaloupe melon stored in refrigeration.

Keywords : Melon; hydroxypropylmethyl-cellulose; hydro-cooling; edible coating.

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