Shelf life determination of osmodehydrfrozen cantaloupe by sensory evaluation

Cantaloupe is a product which cultivated in Iran in large quantity. However, due to lack of proper processing and preservation method, rather high proportion is wasted. The current study was carried out to preserve it by osmodehydrofreezing method. Samples of cantaloupe (Cocumis melo Magasi neyshabour) were washed, peeled and cut into cubes of 4´2.5×2 Cm. The cubes were submerged in sucrose syrup (40, 55 and 70%) for the periods of (1.5, 3 and 4.5 h.) at room temperature (25 ˚C). The fruit to syrup ratio was 1:3 in all treatments, then drained for 15 minutes and packed in propylene container while waxy papers were put under and top of samples. Freezing process took place at -20 ˚C and samples preserved for 7 months at the same temperature. During preservation sampling carried out and samples were thawed at 4 ˚C for 5 hours. During preservation period to determinate suitable time of product consuming sensory evaluation (color, aroma, text, sweetness and total acceptance) of samples took place. Physicochemical properties such as water drip, soluble solids lose, brix of final product were analyzed. Results indicate that the samples which pretreated by osmosis process and then frozen showed lover water drip and higher soluble solids lose as compared by control sample, also osmodehydrofrozen samples had higher brix. Sensory judgment of products during 7 months by 9 panelists showed that samples have kept own eating quality until 6th month although control sample was judged unacceptable at first. Osmodehydrofrozen samples obtained higher scores on texture, sweetness and total acceptance, meanwhile control samples was not acceptable in mentioned attributes. Sensory evaluations by 9 panelists during storage showed that processed Samples by osmosis method can be stored up to 6 months control samples was without sufficient quality from the beginning.