Ahmed Adel El-badawi

Studies on Cantaloupe Products: Structure,benefits and Products Ahmed Adel El-badawi

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 5±0.5°C 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 5±0.5°C 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 5±0.5°C 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.