Effect of hot water treatments on quality of fresh-cut muskmelon fruit (Cucumis melo L.) 'Honeyworld'

The effect of hot water treatments on postharvest quality of fresh-cut muskmelon 'Honeyworld' was investigated. Whole melons were subjected to hot water dipping at 50°C for 0, 30 or 60 min, cooled for 10 min, processed and stored at 4±2°C for 8 days. Firmness, total soluble solid (TSS), titratable acidity (TA), pH, TSS/TA ratio, flesh colour (hue angle and chroma), lightness (L* value), whiteness index (WI) and antioxidant capacity using ferric reducing antioxidant potential assay, total phenolic content and total ascorbic acid content were determined. The heat treatments could reduce the increase in the loss of firmness compared with the control. The hot water treatment at 50°C for 60 min maintained the firmness of the fresh-cut fruit better than other treatments. Heat treatment had no influence on TSS, TA, pH, TSS/TA ratio, flesh colour, L* value, whiteness index and total ascorbic acid content of the fresh-cut fruit compared to the control. Heat treatments increased the antioxidant capacity and total phenolic content compared to the control. At day 8, the highest antioxidant capacity was found in the fresh-cut fruit treated with hot water at 50°C for 60 min. The results clearly indicate that heat treatment may provide a feasible technique for maintaining quality of fresh-cut fruit.