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Selection of Quality Indicator to Determine the Freshness of Muskmelon (Cucumis melo L.) during Distribution
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.824-829
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.824
 Title & Authors
Selection of Quality Indicator to Determine the Freshness of Muskmelon (Cucumis melo L.) during Distribution
Kim, Ji-Young; Kwon, Ki-Hyun; Gu, Kyung-Hyung; Kim, Byeong-Sam;
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 Abstract
This study was conducted to identify quality indicators to determine freshness of muskmelon during distribution. The correlation between each quality characteristic and organoleptic preference was analyzed after examining weight loss, firmness, soluble solid content, chromaticity, and respiration rate of and changes in the organoleptic characteristics during storage at 0, 10, 20 and after harvesting. The correlation between weight loss and preference according to the storage temperature was shown to be significant (p<0.01). The correlation between firmness and preference was shown to be highly significant (R=0.74, 0.78, 0.88, and 0.83 at 0, 10, 20, and ) under all temperature conditions, and was shown to be especially highly significant (p<0.01) when the temperature was high. In the case of storage at 20 and , a significant correlation between soluble-solid content and preference was shown. Therefore, it is right to apply the change in weight loss and firmness that indicated a high correlation with organoleptic preference as a quality indicator at all storage temperatures.
 Keywords
Muskmelon;flesh firmness;soluble solid content;sensory properties;quality indicator;
 Language
Korean
 Cited by
1.
Analysis of Microbiological Contamination in Cultivation and Distribution Stage of Melon,;;;;;;;

한국토양비료학회지, 2013. vol.46. 6, pp.615-622 crossref(new window)
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Analysis of Microbiological Contamination in Cultivation and Distribution Stage of Melon, Korean Journal of Soil Science and Fertilizer, 2013, 46, 6, 615  crossref(new windwow)
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