Abstract
This research were study physical and chemical changes of fresh-cut melon and papaya on different storage and shelf-life evaluation of products. Fresh-cut melon and papaya was kept at the different storage temperature conditions with observed on physical characteristics of texture and color of their flesh and measured of chemical characteristics on water content, sucrose content, acidity, vitamin C, and total carotene. Physical and chemical changes were observed on fresh-cut melon and papaya under different storage conditions.Fresh-cut products stored in lower temperature on ±14-15°C had optimum shelf-life of 4 days for melon and 3 days for papaya.
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