Effect of cultivar,osmos,packaging and storage temperature on quantitative and qualitative characteristics of dried melon

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 23, Volume 12, Issue 4 - Serial Number 40, September and October 2016, Pages 403-414   

Document Type: Research Article

DOI: 10.22067/ifstrj.v12i4.33969

Authors

Shohreh Nikkhah^* ; Nasser Sedaghat

Abstract

This research was carried out in order to investigate on the effects of packaging type and storage temperature on qualitative and quantitative characteristics of dried melon. “Thashkandi” and ‘ Khatoni” melon varieties؛ osmotic solutions of 0% and 10% sucrose and cabinet dryer were applied for dried melon production. Dried fruits were packed with modified atmosphere (PE-PA film, 85 micron thickness, two gas mixtures: (70% CO2%, 30% N2(1) and 60% CO2%, 40% N2(2)) and without modified atmosphere (polyethylene and polystyrene films). After 6 months results showed that control dried in 10% osmotic solution preserved in 25°c and 4°c treatment had the most and the least firmness respectively. Melon pretreated by 10% osmotic solution, packed in atmosphere 1 had the least water activity. Dried melon preserved in 4°c had higher L*(brightness) and b*(yellowness) indices. Khatooni cultivar produced dried melon with higher a*(redness). Dried melon pretreated by 10% osmotic solution and packed in atmosphere 2 had less a*(redness). Furthermore dried melon pretreated by 10% osmotic solution and packed in atmosphere 2 and preserved in 4°c had minimum O2% and maximum CO2% in package.

Keywords

Drying; honeydow melon; modified atmosphere; osmos

References