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Effect of processing on the physico‐chemical quality characteristics of muskmelon pulp

Priyanka, D. (2011) Effect of processing on the physico‐chemical quality characteristics of muskmelon pulp. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Muskmelon (Cucumis melo.L) is a tropical fruit grown in different parts of country. The fruit is harvested in the months of February - May i.e., during summer season. The fruit is consumed as such and is relished for its delicate flavour and texture. the pulp is reported to be a good source of carotenes, carbohydrates and minerals. Fresh fruit has a shelf life of 7-10 days at room temperature. there are mainly 3 types of muskmelon cultivars differentiated by their physical characteristics. Fruits of round, obviate and elongated are the three cultivars observed. Various investigations were carried out by different workers.Senesietal (2005) observed the physicochemical properties of muskmelon harvested at unripe, ripe and over ripe stages.Brix value increased from approx.10 brix in unripe samples to 15 brix in ripe and over ripe samples. Augustin et al., (1988) observed the physico chemical changes in muskmelon stored at room temperature(20-25 C)and 6-8C.ph,titrable acidity did not change much but the total soluble solids and total soluble sugars decreased slightly. Carotenes was first investigated by Vaviej kermmerer (1950) and B-carotenes was found to about 94% of total carotenoids. Curl (1966) observed the total carotenoid content up to 2.02mg/g in fresh muskmelon. Aubert (2006) extracted volatile components in muskmelon skin and Euginol was found to be major constituent in peel(15.3%). In the present investigation, the physico-chemical characteristics of different types of muskmelon were analysed. Since the fruit has a short storage life, it is essential to develop preservation methods for the storage of muskmelon pulp. Preservation of pulp by thermal processing namely caning and other methods was investigated. Carotenoids and flavor profile of the muskmelon pulp was studied. The effect of storage of pulp and the composition parameters during storage was investigated.
Uncontrolled Keywords: Muskmelon, Cucumis melo.L, physicochemical properties, preservation methods, muskmelon pulp
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2011 05:51
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.res.in/id/eprint/10262

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