Fresh-cut 멜론의 연화 억제를 위해 열처리를 행하였으며 그에 따른 저장 중 품질 특성과 texture를 조사하였다. 직접적인 열처리에 의한 과실의 품질 열하를 방지하기 위하여 전과(全果, whole fruit)를 저온(5)에서 열처리하고 저온(5)에서 24시간 저장한 후, 멜론 cylinder를 가공하였다. 저장중의 포장 내 가스 조성의 변화를 통한 호흡특성, 색도 변화, pH, 가용성 고형분 함량 등의 품질 특성 및 texture를 측정

Whole muskmelon was blanched at 50 water for inhibition decline of fresh-cut melon quality from direct heat treatment. The muskmelon, after storage at 5 for 24 hours, was processed to melon cylinders with 2 cm diameter. The changes of color, texture and the quality characteristics such as gas composition. soluble solid content, pH during storage at 5 were measured. Degree of oxygen contents decreased and that of carbon dioxide in melon cylinder increased during storage. Especially, changes of gas composition inside packages appeared high level cor in blanched melon cylinders than non-treatment melons. Blanching with whole fruits at 50 had effects on hardness in melon cylinder. Blanched melon, without regard on branching time, appeared higher hardness value than that of non-blanched melon at 6 days storage. There were slight difference between treatment on melon cylinder color. Degrees of change in soluble solid contents and pH on melon cylinder blanched at 50 for 20minuets were lower than that of other treatments. In consequence, blanching with whole fruit at 50 for 20minuets, before minimal processing, was effective in preserving of texture and quality of melon cylinder during storage.

• 박연주
• 문광덕