Effect of Harvest Maturity on the Sensory Characteristics of Fresh‐cut Cantaloupe

Abstract

ABSTRACT: Maintaining flavor, aroma, microbial, and postharvest quality after processing and throughout the distribution chain is a major challenge facing the fresh‐cut fruit industry. Flavor and aroma are most often the true indicators of shelf‐life from the consumer's point of view. Changes in post‐cutting sensory attributes during freshcut storage at 4 °C in cantaloupe harvested at 4 distinct maturities (¼, frac12;, frac34;, and full slip) were subsequently investigated. Trained descriptive sensory panelists were used in a 2‐y study to assess sensory differences after 0, 2, 5, 7, 9, 12, and 14 d. A texture analyzer was also used in an attempt to verify textural properties revealed by the panelists. The V4‐slip harvested fruit were firmer than the other 3 maturities, and ¼‐slip cubes retained the most firmness through freshcut storage. Correspondingly, fruity and sweet aromatic flavor were significantly less intense in the ¼‐slip cubes compared with ½‐ and ¾‐slip maturities. Sweet taste was consistently significantly less intense in the ¼‐slip cubes than the other maturities during the entire storage period. Hardness was more intense (harder) in ¼‐slip cubes during 0 to 9 d. This trend was almost identical in the instrumental texture determinations for the force and slope at the 1st bioyield point of the force deformation curves. Meanwhile, ¼‐slip cubes were significantly less intense than the other maturities in surface wetness and moisture release on day 0 and throughout storage. It appears that fresh‐cut cantaloupe cubes with desirable sensorial attributes can be prepared with fruit when harvested ½ slip but not from ¼‐slip fruit.