Publicado

2014-07-01

The influence of osmotic pretreatments on melon (Cucumis melo L.) quality during frozen storage

Influencia de pretratamientos osmóticos sobre la calidad de muestras de melón (Cucumis melo L.) durante almacenamiento en congelación

DOI:

https://doi.org/10.15446/dyna.v81n186.38700

Palabras clave:

Freezing, Osmotic dehydration, Cantaloupe melon, osmodehydrofreezing (en)
Congelación, deshidratación osmótica, melón Cantaloupe, osmocongelación (es)

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Autores/as

  • Alfredo Ayala-Aponte Universidad del Valle
  • Martha Isabel Cadena-G. Universidad del Valle

The aim of work was to evaluate the influence of using osmotic dehydration (OD) on drip loss (DL), volume (V), total color change (DE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were dehydrated up to two humidity levels (75 and 85%, w.b.), using an osmotic sucrose solution with 55°Brix, at 27± 0.2°C. The dehydrated samples were frozen at -40°C and then stored at -18°C for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control duringthe frozen storage time. The results showed that the treated samples had significantly (p<0.05) lower DL, V, and DE, compared to the untreated ones along the freezing process. The firmness was significantly (p<0.05) greater in treated samples. The quality of osmotic-treated samples was higher than non-treated ones. However, treated samples with a lower content of humidity (75%, w.b.) showed greater firmness and lower loss in color and volume.

El objetivo de este trabajo fue evaluar la influencia de la aplicación de deshidratación osmótica (OD) previa a la congelación sobre la pérdida de fase líquida (DL), volumen (V), cambio total de color (DE) y firmeza de muestras de melón (variedad Cantaloupe) almacenado en congelación. Las muestras fueron deshidratadas hasta dos niveles de humedad (85 y 75%, w.b) empleando solución osmótica de sacarosa con 55°Brix a 27+0.2°C. Las muestras deshidratadas fueron congeladas a -40°C y posteriormente almacenadas a -18°C durante 1, 15 y 30 días. Fruta fresca (no tratada osmóticamente) fue empleada como muestra control durante el almacenamiento en congelación. Los resultados mostraron significativamente (p<0.05) que las muestras tratadas presentaron menores DL, V y DE respecto a las muestras no tratadas durante el almacenamiento en congelación. La firmeza fue significativamente (p<0.05) mayor en las muestras tratadas. Sin embargo, las muestras tratadas hasta el menor contenido de humedad (75%. w.b.) presentaron mayor firmeza y menor pérdida de color y de volumen.

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