Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh-cut Cantaloupe Melon

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Cantaloupe melon pieces (1.8 cm dia x 3.5 to 4.0 cm cylinders) were prepared using stainless steel borers with sharp or blunt blades, and stored for 12 d in air at 5 °C. Pieces prepared with the sharp borer maintained marketable visual quality for at least 6 d, while those prepared with the blunt borer were unacceptable by d 6 due to surface translucency and color changes. Borer sharpness did not affect changes in decay, firmness, sugar content, or aroma, but blunt-cut pieces had increased ethanol concentrations, off-odor scores, and electrolyte leakage compared to sharp-cut pieces. Respiration rates at 5 °C were similar for both cutting treatments, but ethylene production rates were sometimes higher in pieces cut with the blunt blade.

Authors: 
S.I. Portela, and M.I. Cantwell
Authors: 
M.I. Cantwell
Publisher: 
Food Chemistry and Toxicology
Year: 
2001