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

Authors

  • MEN DE SÁ DE SOUZA FILHO EMBRAPA Fortaleza, CE
  • TEREZINHA FEITOSA EMBRAPA Fortaleza, CE
  • MANOEL ALVEZ SOUZA NETO EMBRAPA Fortaleza, CE
  • JOICE MELO WATERLOO EMBRAPA Fortaleza, CE
  • MARCELO MÜLLER EMBRAPA Fortaleza, CE

DOI:

https://doi.org/10.5380/cep.v17i1.13800

Keywords:

MELÃO, MÉTODOS COMBINADOS, ANÁLISE MICROBIOLÓGICA, ANÁLISE FÍSICO-QUÍMICA. MELON, COMBINED METHODS, MICROBIOLOGICAL ANALYSIS, PHYSICOCHEMICAL ANALYSIS.

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.

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How to Cite

FILHO, M. D. S. D. S., FEITOSA, T., NETO, M. A. S., WATERLOO, J. M., & MÜLLER, M. (1999). PROCESSING OF MELON BY COMBINED METHODS: EVALUATION OF MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 17(1). https://doi.org/10.5380/cep.v17i1.13800

Issue

Vol. 17 No. 1 (1999)

Section

Artigos

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