Effect of preprocessing storage temperature and time on the physiochemical properties of winter melon juice

Authors: Sun, Xiuxiu; BALDWIN, ELIZABETH - Retired ARS Employee; Manthey, John; Dorado, Christina; RIVERA, TED - Pepsico; Bai, Jinhe

Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/21/2022
Publication Date: 5/2/2022
Citation: Sun, X.N., Baldwin, E., Manthey, J.A., Dorado, C., Rivera, T., Bai, J. 2022. Effect of preprocessing storage temperature and time on the physiochemical properties of winter melon juice. Journal of Food Quality. 2022. Article 3237639. https://doi.org/10.1155/2022/3237639.
DOI: https://doi.org/10.1155/2022/3237639

Interpretive Summary: Previously, we reported that winter melons (Benincasa hispida) have long storage life at 20 °C without quality and flavor degradation in fruit and juice. This research aimed to evaluate whether a short high- and low-temperature storage of fruit prior to processing affects the flavor and nutritional profiles of winter melon juice. Fruit for processing is frequently handled in refrigeration or exposed to a warehouse without air conditioning. After 20 days storage at 10 °C and 30 °C, there was 2.11% and 5.27% weight loss, respectively. Glucose and fructose, the major sugars in the fruit, significantly decreased during storage at both temperatures, but soluble solids content increased, indicating other soluble matter increased during storage. Seven phenolic compounds were detected, and the total phenolics content increased with storage time at both storage temperatures. Hexanal and total sulfur compounds, principally responsible for off-flavor, were reduced significantly during storage and reduced more at 10 °C. The results indicate that preprocessing fruit storage at 10 or 30 °C for 20 days will not harm the quality and flavor of winter melon juice. However, longer storage time caused water-soaked spots at 10 °C and dry rot at 30 °C.

Technical Abstract: Previously we developed winter melon juice with low sugar, stable physical and chemical properties. The fruit have long storage life, and can be stored at room temperature for 120 days. This research aimed to evaluate whether a short high- and low-temperature storage of fruit prior to processing affects the flavor and nutritional profiles of winter melon juice. Fruit for processing is frequently handled in refrigeration or exposed to a warehouse without air conditioning. The major sugars in the fruit, significantly decreased during storage at both high (30 °C) and low (10 °C) temperatures, but soluble solids content slightly increased. Total volatiles and the major off-odor volatiles were reduced significantly during storage, and reduced more at 10 °C. The results indicate that preprocessing fruit storage at 10 or 30 °C for 20 days will not harm the quality and flavor of winter melon juice. However, longer storage time caused water-soaked spots at 10 °C and dry rot at 30 °C.