Abstract
This research was conducted to examine sucrose solution effect with selected food chemical preservatives potassium metabisulfite (PMS) and potassium sorbate (PS) on overall quality of the muskmelon cubes in sealed plastic jars and kept at ambient temperature.The importance of this study was to inhance the storage life of muskmelon fruit because alot of muskmelon goes surplus during the peak season. These treatments were analyzed physico-chemically (pH, titratable acidity, ascorbic acid, TSS, reducing sugar and non-reducing sugar) and organoleptically (texture, color, flavor and overall acceptability) at 15 days of interval for 90 days. Storage results showed that decreased was found in pH (6.10 to 5.43), ascorbic acid (35.18 to 18.39 mg/100g) and non-reducing sugar (14.04 to 11.95%). Similarly decrease in score rate was found for overall acceptability (8.20 to 7.60). An increase was found in muskmelon cubes for titratable acidity (0.08 to 0.14 %), TSS (18.40 to 22.54o Brix) and reducing sugar (4.23 to 5.84%) during three months of storage. Statistical results revealed that treatment T5 was found the best for overall quality (texture, color, flavor and nutritive stability) of muskmelon cubes preserved in sucrose solution and treated with chemical food preservatives followed by T2, T7, T4, T6 and T3 respectively for all aspects. Keywords: Chemical preservatives; Muskmelon cubes; Sucrose solution; Sensory analysis http://dx.doi.org/10.19045/bspab.2019.80042
Highlights
This research was conducted to examine sucrose solution effect with selected food chemical preservatives potassium metabisulfite (PMS) and potassium sorbate (PS) on overall quality of the muskmelon cubes in sealed plastic jars and kept at ambient temperature.The importance of this study was to inhance the storage life of muskmelon fruit because alot of muskmelon goes surplus during the peak season
The results acknowledged by statistics are that storage interval and treatments had a significantly (P< 0.05) effected on the percent-acidity of the muskmelon cubes preserved in sucrose solution
In the present research study muskmelon cubes were preserved in 30 o brix sucrose solution and treated with selected chemical preservatives of potassium metabisulfite and potassium sorbate with individual doses and combined doses
Summary
One of dependent on the agriculture sector. This these fruits which are abundantly grown in country climatic environment is most the province of KPK is muskmelon. Various suitable for the cultivation of various kinds of types of muskmelon are grown which are fruits and vegetables. Several kinds of welldifferent in color and taste depend on its known vegetables and fruits are grown here variety and climatic conditions of the area in the four seasons of the year [1]. Due to the where it had been grown. Muskmelon relates awareness in the public about the nutritional to Cucurbitaceous family and Cucumuis importance of fruits in their diet, the demand (muskmelon) is known as sweet melon [2]
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