ISSN 2756-3650
International Journal of Animal Breeding and Genetics Vol. 4 (7), pp. 001-006, July, 2015. © International Scholars Journals
Full Length Research Paper
Physicochemical changes in fresh-cut Honeydew melon fruit during storage
Suriyan Supapvanich1* and Gregory A. Tucker2
1Faculty of Natural Resources and Agro-Industry, Chalermprakiat Sakonnakhon province campus, Kasetsart University, 59, Chiangkrua, Muang, Sakonnakhon province, 47000 Thailand.
2School of Biosciences, Sutton Bonington campus, The University of Nottingham, Loughborough, Leicestershire, LE12 5RD United Kingdom.
Accepted 10 May, 2015
Abstract
The purpose of this study was to investigate certain physicochemical changes in fresh-cut Honeydew melon fruit during storage. Flesh colour, soluble solid content, firmness and cell wall hydrolases, such as pectinesterase, polygalacturonase, β-galactosidase and galactanase activities were determined. Flesh colour and soluble solid content remained constant whilst firmness decreased significantly throughout storage. The loss of firmness was associated with the increases in polygalacturonase and galactanase activities. A high β-galactosidase activity was detected; however, a significant change in the enzyme activity was not found. Pectinesterase activity declined throughout storage. These results indicated that firmness is a key factor affecting quality of minimally processed Honeydew melon fruit and associates with the increase in polygalacturonase and galactanase activities.
Key words: Minimally processed, Honeydew melon, physicochemical changes, cell wall hydrolases.