EFFECT OF CULTIVAR, OSMOSIS, PACKAGING AND STORAGE TEMPERATURE ON QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF DRIED MELON

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NIKKHAH SH.; SEDAGHAT N.

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Journal: Iranian Food Science and Technology Research Journal Year:2016 | Volume:12 | Issue:4 (40) Page(s): 403-414

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Title

EFFECT OF CULTIVAR, OSMOSIS, PACKAGING AND STORAGE TEMPERATURE ON QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF DRIED MELON

Author(s)

NIKKHAH SH. | SEDAGHAT N. | Issue Writer Certificate

Keywords

MANGROVE PLANTQ2

OPTIMIZATIONQ2

MIXTURE DESIGNQ2

INHIBITION ZONE DIAMETERQ2

Abstract

Introduction: This research was carried out in order to investigate the effects of packaging type and storage temperature on qualitative and quantitative characteristics of dried melon.Materials and methods: “Thashkandi” and “Khatoni” melon varieties; osmotic solutions (0% (control) and 10% sucrose) and cabinet dryer (50°c with low air velocity) were employed for dried melon production. Dried fruits were packed with modified atmosphere (polyamid-polyethylene fim, 85 micron thickness, and two gas mixtures) and without modified atmosphere (polyethylene and polystyrene films).100 grams of dried melon were used for each package. For modifying atmosphere, 2 gas mixtures (70% CO2%, 30% N2 and 60% CO2%, 40% N2) were applied.Discussion & Results: Generally, the results showed that control samplein 10% osmotic solution keptin 25°Cand4°Chad the most and the least firmness, respectively. Melon pretreated by 10% osmotic solution, packed in atmosphere 1 had the least water activity. Dried melon preserved in 4°Cshowedthe highest L* (brightness) and b* (yellowness) values while the highest a* (redness) value was observed at 25°C.Khatooni cultivar produced dried melon with higher a* (redness). Dried melon pretreated by 10% osmotic solution and packed in atmosphere 2 showed the least a* (redness). Dried melon preserved at4 °C showed highest CO2% and at 25°C showed thehighestO2% in package. Tashkandi and Kkatooni had higher CO2% and O2% respectively. Furthermore dried melon pretreated by 10% osmotic solution and packed in atmosphere 2 and preserved in 4°C for 6 months had minimum O2% and maximum CO2% in package.Finally, the results showed that dried melon “tashkandi” pretreated by 10% osmotic solution and packed in atmosphere 2 and preserved in 4°C for 6 months maintained its qualitative and quantitative characteristics better than the other treatments.

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APA: Copy

NIKKHAH, SH., & SEDAGHAT, N.. (2016). EFFECT OF CULTIVAR, OSMOSIS, PACKAGING AND STORAGE TEMPERATURE ON QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF DRIED MELON. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(4 (40)), 403-414. SID. https://sid.ir/paper/143496/en

Vancouver: Copy

NIKKHAH SH., SEDAGHAT N.. EFFECT OF CULTIVAR, OSMOSIS, PACKAGING AND STORAGE TEMPERATURE ON QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF DRIED MELON. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;12(4 (40)):403-414. Available from: https://sid.ir/paper/143496/en

IEEE: Copy

SH. NIKKHAH, and N. SEDAGHAT, “EFFECT OF CULTIVAR, OSMOSIS, PACKAGING AND STORAGE TEMPERATURE ON QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF DRIED MELON,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 4 (40), pp. 403–414, 2016, [Online]. Available: https://sid.ir/paper/143496/en

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