INFLUENCE OF STORAGE AT COLD AND ROOM-TEM PERATURE (-DEGREES-C) ON THE AROMATIC-COMPOUNDS OF MELON(20)

Four melon cultivars, Calipso and Creso coming from Ostiglia (Mn), Hel ton and Pecos coming from Porto Tolle (Re), were stored at +4 degrees C For 4-8 days and at +20 degrees C for 5 days. After being stared at the refrigerated temperature the melons were left for one day at room temperature (+20 degrees C) and then submitted to the aroma extraction by Likens-Nickerson method. The GUMS analysis of the volatile extract s pointed out that the aroma profile (esters, alcohols and the charact eristic compounds of melon aroma) of cv Calipso and Creso did not unde rgo substantial changes after 4 and 8 days at +4 degrees C. While unde r the same experimental conditions, the change of aroma profile of cv Helton and Pecos was much more noticeable. The ethyl alcohol was produ ced in all cultivars when they were stored at +20 degrees C for 5 days and especially for the cv Feces.