PROCESSING OF MELON BY COMBINED METHODS: EVALUATION OF MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS

Abstract

It is studied a sequence of combined methods to assess their influences on the shelf-life of melon minimally processed. After blanching followed by osmotic treatment in different concentrations of SO₂, sorbic acid, calcium chloride and citric acid to pH 3.0, samples were packed in poliethylene bags and heat-treated in water (100 °C) for 1 minute. During storage, samples were analyzed concerning microbiological and physical-chemical characteristics according to the ICMSF and the AOAC recommendations. Althought the results revealed that the used technology allowed a 120-day storage period for melon, the high depletion of vitamin C levels denotes a need of optimization in the process.