Organoleptic Evaluation of Shrink-wrapped Muskmelon

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  • 1 Department of Food, Nutrition, and Institution Administration, Oklahoma State University, Lane, OK 74555
  • 2 South Central Agricultural Research Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Lane, OK 74555

Organoleptic evaluations of shrink film-wrapped and nonwrapped musk-melon (Cucumis melo L. var. reticulates cv.. TAM Uvalde) fruit were conducted to determine changes in flavor and taste during refrigerated storage. Ripe green and yellow `TAM Uvalde' muskmelons, shrink film-wrapped in 12.7-μm high-density polyethylene film, were compared to nonwrapped melons during 21 days of storage at 4C and 90% to 95% RH. After 21 days of storage, both yellow and green shrink-wrapped melons had better appearance, less surface mold, and less vein tract browning than nonwrapped melons. However, the flavor and taste of shrink-wrapped fruit were significantly inferior to those of nonwrapped melons. Green-wrapped melons were rated poorer in taste and flavor than yellow-wrapped and nonwrapped melons after 14 days of storage. These results indicate that shrink-wrapping may enhance undesirable flavor changes in muskmelon during storage.

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