Abstract

The purpose of this study was to investigate certain physicochemical changes in fresh-cut Honeydew melon fruit during storage. Flesh colour, soluble solid content, firmness and cell wall hydrolases such as pectinesterase, polygalacturonase, b-galactosidase and galactanase activities were determined. Flesh colour and soluble solid content remained constant whilst firmness decreased significantly throughout storage. The loss of firmness associated with the increases in polygalacturonase and galactanase activities. A high b-galactosidase activity was detected; however, a significant change in the enzyme activity was not found. Pectinesterase activity declined throughout storage. These results indicated that firmness is a key factor affecting quality of minimally processed Honeydew melon fruit and associates with the increase in polygalacturonase and galactanase activities.

Key words: Minimally processed, Honeydew melon, physicochemical changes, cell wall hydrolases.