Abstract
The aim of work was to evaluate the influence of us ing osmotic dehydration (OD) on drip loss (DL), vol ume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezi ng conditions. The samples were dehydrated up to two humidity levels (75 and 85%, w.b.), using an osmotic sucrose solution with 55oBrix, at 27± 0.2o C. The dehydrated samples were frozen at -40oC and then stored at -18oC for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treat ment) were used as control duringthe frozen storage time. The results showed t hat the treated samples had significantly (p<0.05) lower DL, V, and ΔE, compared to the untreated ones along the freezing process. The firmness was significantly (p<0.05) greater in trea ted samples. The quality of osmotictreated samples was higher than non-treated ones. H owever, treated samples with a lower content of hum idity (75%, w.b.) showed greater firmness and lower loss in color and volume .
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