CHANGES IN SENSORY QUALITY OF STERILE CANTALOUPE DICE STORED IN CONTROLLED ATMOSPHERES

Diced cantaloupe flesh that was microbiologically sterile was prepared to study the physiological deterioration of fruit when stored under a range of controlled atmospheres at 4.5 degrees C. Sterile fruit piece s were prepared by boiling whole melons for 3 min, then dicing aseptic ally. Storage atmospheres were in continuous flow and contained from 0 to 26% CO2 and 3.5 to 17% O-2. Sensory assessments were carried out b y a highly trained panel at 14 day intervals. Acceptable product up to 28 days was obtained for three treatments: 6% CO2 and 6% O-2, 9.5% CO 2 and 3.5% O-2, and 15% CO2 and 6% O-2. Overall treatment with 0, 19.5 or 26% CO2 (irrespective of O-2 concentration) caused significant det erioration in sensory characteristics.