Author(s):

Pandidurai G and Vennila P

Abstract: Muskmelon (Cucumis melo L) is an important tropical fruit widely cultivated in India. A study was conducted to study the Effect of thermal processing on quality attributes of canned musk melon fruits. The heat penetration characteristics and F₀ values of canned and retort pouched muskmelon pulp is 5.82, 6.50 and 6.62 min in the muskmelon pulp samples processed in cans having pH of 3.8 (T₁), 4.0 (T₂ ) and 4.2 (T₃) respectively. The TSS of fruit pulp ranged between 16 and 17 °brix. The acidity of the processed fruit pulp was found to be 2.05 (T₁), 1.94 (T₂) and 1.68 (T₃) per cent in cans. Similar to acid content, pH also showed the variation between the processed fruit pulp selected for this study. The pH varied from 3.65 to 4.08. The total sugar, β - carotene, ascorbic acid, total antioxidant activity, total flavonoids and total phenols were analysed. The mineral content of the processed muskmelon fruit pulp was ranged between 18.49 and 18.67, 0.30 and 0.33, 24.81 and 26.39 and 306.04 and 308.13 mg/100 g respectively for calcium, iron, phosphorus and potassium.

DOI: 10.22271/phyto.2020.v9.i5l.12331

Pages: 859-862  |  939 Views  337 Downloads

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