Effect of Calcium Ascorbate Treatments on Juice Leakage of Fresh Cut Watermelon (Citrullus lanatus)

抄録

Before cutting, melons were washed with sodium hypochlorite (100 ml/l active ingredient) and water rinsed. Melons were cut longitudinally into four parts, cut into triangles 2 cm thick. A piece of watermelon was chosen from the center. Watermelon slice were dipped in calcium ascorbate (CaAsc; 0, 1, 5, 10 and 20%, w/w) for 2 minutes and drained. Fresh-cut watermelon was arranged in foam trays with 4 pieces per tray, covered with plastic polyethylene (LLDPE) film and stored at 10/C with relative humidity of 90-95%. At each storage interval, melon slices were evaluated for weight loss, changes in color (L*, a* and b*), total soluble solids and juice leakage. Dipping fresh-cut watermelon slices in 5, 10 and 20% CaAsc increased the weight loss up to 9.73 12.83 and 13.65% respectively, compared with watermelon dipped in 0 and 1% CaAsc, which only experienced 4.88 and 4.10% of weight loss after storage for 8 days. Percent juice leakage in fresh-cut watermelon dipped in 1 and 5% CaAsc was less than the other treatments. The effect of calcium ascorbate on the changes of color and total soluble solids were not significantly different. However, fresh-cut melon dipped in 1% CaAsc tended to reduce the changes of weight loss and juice leakage better than other treatments.