Quality evaluation of melon cubes preserved in sweeteners solutions

1

2

QUALITY EVALUATION OF MELON (Cucumis milo L.)

CUBES PRESEVED IN SWEETENER SOLUTIONS.

Presented by:Ahmad Zia

Redg. # 2010-Agr-U-23271M.Sc(Hons)

CONTENTS3

Introduction

Objectives

Materials and Methods

Physico-chemical Analysis

Results and Discussion

Conclusion

Recommendations

INTRODUCTION4

Melon (Cucumis milo L.) belong to family Cucurbitaceae.

In Pakistan the total area under melon cultivation is 6015 hectares with a total production of 52732 tons while in KPK the area under melon cultivation is 873 hectares with a total production of 5905 tons during 2007-08 (MINFAL, 2008).

Major growing areas of melon in Pakistan are Thutta, Badin, Mirpurkhas, Bahawalpur and Sahiwal.

Cont…..5

In Afghanistan melon cultivated areas are Kunduz, Kandahar, Mazar, Badghis, Baghlan, Parwan and Ningarhar.

The total production of melon in Afghanistan was 754,709 tons (FAOSTAT, 2009).

Melon contain TSS 9.50 obrix, total sugars 8.34, reducing sugars 4.81%, proteins 0.42%, ash 0.41% and total acids (grams /100grams) is 0.11%.

Cont…..6

Good source of potassium, vitamin A, B and C and improves the urinary discharge and increases bowl movement.

Seeds are used in cases of liver and kidney distresses, throat burning, thirst and fever (USDA, 2006; TianLai et al. 2009).

Melon cubes can be preserved in sweetener solutions by using chemical preservatives in order to ensure its availability throughout the year (Butt et al. 2010).

OBJECTIVES7

The main objectives of this research work are: To make available melon as canned melon cubes throughout

the year using chemical preservatives and antioxidant.

To investigate the influence of different concentrations of sweetener solutions on the shelf stability of melon cubes.

To study the effect of chemical preservative on the overall quality of melon cubes.

Pre-processing

8

Fruit was thoroughly washed with the running tape water, manually peeled and cut into uniform cubes using stainless steel knife.

MATERIALS AND METHODS

Melons were purchased from the fruit market of Kabul.

Yellow cultivar was selected.

Proposed plan of study:

9

To = Distilled Water + Melon cubes

T1 = Sucrose (20%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes

T2 = Sucrose (25%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes

T3 = Glucose (20%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes

Cont……10

T4 = Glucose (25%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes

T5 = Suc-Glu (7:3)(20%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes

T6 = Suc-Glu (7:3)(25%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes

Physicochemical Analysis11

I. Ascorbic acidII. pHIII. Total soluble solids (TSS)IV. Titratable acidity (%)V. Reducing sugarVI. Non reducing sugar

Were determined by using recommended method as reported in AOAC (2000).

VIII. Water Activity (aw) Water activity was determined by Novasina humidity

sensor using standard method (Novasina, Pfapfikkon, Switzerland) as reported by Medina et al. (2007).

12

Organoleptic EvaluationThe samples were organoleptically evaluated for texture, color, flavor and overall acceptability by a panel of 10 judges at the storage interval of 15 days.

Statistical Analysis Data was analyzed statistically by Randomized

Complete Block Design (RCBD) using MSTAT-C and means were separated by LSD test at 5% level of significance as described by Steel and Torrie (1997).

13

RESULTS AND DISCUSSIONTable 1. Effect of storage on ascorbic acid content (mg/100g) of melon cubes.

Values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for intervals = 5.239LSD value at 5% level for treatments = 5.239

Treatments

Storage intervals (15 days)

Means

Fresh 2nd 3rd 4th 5th 6th 7th % Inc.

T0 37.05 32.50 28.01 25.05 22.09 18.03 15.00 59.51 25.390 b

T1 37.05 38.30 39.91 42.60 44.50 44.96 49.30 28.72 42.374 a

T2 34.20 35.91 38.60 41.44 41.49 45.60 47.61 32.58 40.693 a

T3 37.05 37.05 41.30 41.36 42.41 46.70 51.66 39.43 42.504 a

T4 35.91 37.05 42.60 43.44 43.63 45.26 51.70 39.54 42.799 a

T5 35.91 37.46 40.81 41.40 44.70 45.44 47.39 26.51 41.873 a

T6 34.20 36.60 39.44 41.05 44.44 45.70 48.30 31.97 41.390 a

Means 35.91 b 36.41 b 38.667 ab 39.48 ab 40.47 ab 41.67 ab 44.423 a

Table 2. Effect of storage on titratable acidity (%) of melon cubes.

Mean values followed by different letters are non-significantly (P>0.05) different from each others.

Treatments Storage intervals (days)

Means


T0 0.128 0.132 0.135 0.137 0.138 0.142 0.146 14.7 0.137

T1 0.129 0.130 0.132 0.136 0.137 0.139 0.143 10.0 0.135

T2 0.127 0.128 0.131 0.132 0.136 0.134 0.142 12.6 0.133

T3 0.128 0.132 0.135 0.137 0.138 0.143 0.144 12.5 0.137

T4 0.128 0.132 0.133 0.136 0.136 0.138 0.139 8.60 0.135

T5 0.129 0.132 0.134 0.135 0.138 0.140 0.143 10.9 0.136

T6 0.125 0.128 0.131 0.134 0.135 0.137 0.139 11.2 0.133

Means 0.128 0.131 0.133 0.135 0.137 0.139 0.142

14

Table 3. Effect of storage on pH of melon cubes.

Values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for storage intervals = 0.119LSD value at 5% level for treatments = 0.119


Means

Fresh 2nd 3rd 4th 5th 6th 7th % Dec.

T0 5.83 5.86 5.62 5.43 5.25 5.11 4.82 17.84 5.417 b

T1 5.83 5.85 5.68 5.57 5.54 5.50 5.46 6.670 5.633 a

T2 5.83 5.88 5.74 5.71 5.70 5.65 5.57 5.320 5.726 a

T3 5.83 5.93 5.86 5.72 5.64 5.62 5.59 5.830 5.741 a

T4 5.83 5.82 5.76 5.68 5.61 5.60 5.54 5.010 5.691 a

T5 5.83 5.84 5.77 5.74 5.69 5.66 5.60 4.050 5.733 a

T6 5.83 5.89 5.81 5.77 5.74 5.68 5.66 3.950 5.769 a

Means 5.830 a 5.867 a 5.749 ab 5.660 bc 5.596 cd 5.546 cd 5.463 d

15

Table 4. Effect of storage on TSS of melon cubes.

Values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for storage intervals = 3.013LSD value at 5% level for treatments = 3.013

Treatments Storage intervals (days) Means


T0 11 3.00 2.50 2.00 2.00 1.00 1.00 63.66 3.214 d

T1 11 17.0 16.5 17.5 17.5 18.0 18.5 8.110 16.571 bc

T2 11 20.5 21.0 23.0 22.5 24.5 24.5 16.33 21.000 a

T3 11 15.5 16.0 16.0 17.0 17.5 19.0 18.42 16.000 c

T4 11 19.5 21.0 21.0 22.0 22.5 23.5 17.02 20.071 ab

T5 11 16.0 17.5 19.0 17.5 18.5 18.0 11.11 16.786 bc

T6 11 20.0 20.5 21.5 22.0 24.5 24.5 18.37 20.571 a

Means 11.0 b 15.643 a 16.214 a 17.143 a 17.214 a 18.286 a 18.714 a

16

Table 5. Effect of storage on reducing sugar of melon cubes.

Values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for storage intervals= 1.509LSD value at 5% level for treatments = 1.509


Means


T0 5 2.00 1.000 2.000 1.000 1.000 1.000 50.0 1.857 b

T1 5 11.1 11.14 11.21 11.30 11.38 11.42 6.40 10.364 a

T2 5 10.0 10.22 10.36 10.32 10.39 10.41 8.20 9.529 a

T3 5 10.0 10.18 10.28 10.37 10.42 10.45 9.00 9.529 a

T4 5 11.1 11.26 11.32 11.38 11.46 11.52 8.40 10.434 a

T5 5 8.40 9.950 10.15 10.24 10.25 10.37 47.4 9.194 a

T6 5 10.7 10.96 11.08 11.21 11.30 11.36 13.2 10.230 a

Means 5.000 b 9.043 a 9.244 a 9.486 a 9.403 a 9.457 a 9.504 a

17

Table 6. Effect of storage on non-reducing sugar of melon cubes.

Values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for storage intervals= 2.881LSD value at 5% level for treatments= 2.881


Means


T0 1.88 1.860 1.000 1.000 0.800 1.000 1.000 56.38 1.220 b

T1 1.88 17.94 17.92 17.83 17.58 17.55 17.42 2.910 15.446 a

T2 1.88 17.50 17.37 17.25 17.12 17.02 16.84 3.770 14.997 a

T3 1.88 15.92 15.87 15.77 15.74 15.69 15.59 2.070 13.780 a

T4 1.88 17.23 16.67 16.93 16.88 16.73 16.68 3.190 14.714 a

T5 1.88 16.70 16.68 16.61 16.53 16.62 16.51 1.140 14.504 a

T6 1.88 18.04 17.93 17.85 17.86 17.76 17.68 3.990 15.571 a

Means 1.880 b 15.027 a 14.777 a 14.749 a 14.644 a

14.624 a 14.531 a

18

Table 7. Effect of storage on water activity of melon cubes.

Interval values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for storage intervals= 0.051

19

TreatmentsStorage interval (days)

Fresh 2nd 3rd 4th 5th 6th 7th % Dec.Means

T0 0.937 0.934 0.93 0.928 0.927 0.925 0.921 26.36 0.929

T1 0.937 0.933 0.931 0.927 0.925 0.922 0.919 17.02 0.928

T2 0.937 0.932 0.928 0.924 0.921 0.917 0.915 9.942 0.925

T3 0.937 0.934 0.93 0.928 0.926 0.924 0.921 25.49 0.929

T4 0.937 0.933 0.928 0.925 0.923 0.92 0.918 12.60 0.926

T5 0.937 0.934 0.931 0.938 0.926 0.923 0.92 6.72 0.930

T6 0.937 0.932 0.929 0.926 0.922 0.918 0.916 11.71 0.926

Means 0.937 a 0.933 a 0.93 ab 0.928 ab 0.924 b 0.921 b 0.919 b

Table 8. Mean scores of judges for texture of melon cubes.

Treatments

Storage intervals (days)

Means


T0 9.00 3.00 4.00 4.00 7.00 3.00 5.00 66.7 5.00 b

T1 8.00 8.00 8.00 7.00 6.00 7.00 5.00 37.5 7.00 a

T2 9.00 8.00 8.00 5.00 5.00 3.00 4.00 66.7 6.00 ab

T3 9.00 7.00 8.00 7.00 7.00 6.00 6.00 33.3 7.14 a

T4 8.00 8.00 7.00 8.00 6.00 6.00 7.00 25.0 7.14 a

T5 9.00 8.00 8.00 6.00 7.00 5.00 5.00 44.4 6.86 a

T6 8.00 8.00 5.00 7.00 7.00 8.00 8.00 37.5 7.29 a

Means 8.57 a 7.14 ab 6.86 bc 6.29 bc 6.43 bc 5.43 c 5.71 bc

Values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for storage intervals = 1.380LSD value at 5% level for treatment = 1.380

20

Table 9. Mean score of judges for color of melon cubes.


MeansFresh 2nd 3rd 4th 5th 6th 7th % Dec.

T0 9.00 7.00 4.00 5.00 7.00 5.00 7.00 55.6 6.28 c

T1 8.00 7.00 7.00 7.00 7.00 7.00 7.00 12.5 7.14 bc

T2 9.00 8.00 6.00 6.00 6.00 6.00 6.00 33.3 6.71 c

T3 9.00 6.00 7.00 7.00 7.00 7.00 7.00 33.3 7.14 bc

T4 9.00 7.00 9.00 9.00 9.00 9.00 9.00 22.2 8.71 a

T5 9.00 8.00 8.00 8.00 8.00 8.00 8.00 11.1 8.14 ab

T6 9.00 9.00 9.00 9.00 9.00 9.00 9.00 0.00 9.00 a

Means 8.86 a 7.43 b 7.14 b 7.29 b 7.57 b 7.29 b 7.57 b

Values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for storage interval = 0.861LSD value at 5% level for treatments = 0.861

21

Table 10. Mean score of judges for flavor of melon cubes.

Values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for storage intervals = 0.899LSD value at 5% level treatments = 0.899



T0 9.00 5.00 4.00 3.00 5.00 3.00 4.00 66.7 4.71 d

T1 8.00 5.00 6.00 6.00 6.00 5.00 5.00 37.5 5.86 c

T2 9.00 7.00 6.00 5.00 6.00 7.00 6.00 44.4 6.57 bc

T3 9.00 6.00 6.00 6.00 6.00 6.00 6.00 33.3 6.43 bc

T4 9.00 7.00 7.00 8.00 7.00 7.00 7.00 22.2 7.43 ab

T5 8.00 7.00 6.00 7.00 4.00 5.00 5.00 50.0 6.00 c

T6 9.00 7.00 8.00 9.00 7.00 8.00 7.00 22.2 7.86 a

Means 8.71 a 6.29 b 6.14 b 6.29 b 5.86 b 5.86 b 5.71 b

22

Table 11. Mean score of judges for overall acceptability of melon cubes.

Values followed by different letters are significantly (P < 0.05) different from each other.LSD value at 5% level for storage interval = 0.733LSD value at 5% level for treatments = 0.733

TreatmentsStorage intervals (days)


T0 9.00 5.00 4.00 3.00 5.00 3.00 4.00 66.7 4.71 d

T1 8.00 5.00 6.00 6.00 6.00 5.00 5.00 37.5 5.86 c

T2 9.00 7.00 6.00 5.00 6.00 7.00 6.00 44.4 6.57 bc

T3 9.00 6.00 6.00 6.00 6.00 6.00 6.00 33.3 6.43 bc

T4 9.00 7.00 7.00 8.00 7.00 7.00 7.00 22.2 7.43 ab

T5 8.00 7.00 6.00 7.00 4.00 5.00 5.00 50.0 6.00 c

T6 9.00 7.00 8.00 9.00 7.00 8.00 7.00 22.2 7.86 a

Means 8.71 a 6.29 b 6.14 b 6.29 b 5.86 b 5.86 b 5.71 b

23

CONCLUSION24

On the basis of results obtained it is concluded

that the sample T6 preserved with 25 0brix

sucrose: glucose (7:3) and sample T4 preserved

with 25 0brix glucose solutions were found most

acceptable in physico-chemical and sensory

evaluations.

RECOMENDATIONS25

This research should be repeated by canning

preservation along with glass jars.

The quality evaluation of the similar research work

should be studied with storage period beyond

three months.

26

27

28

29

THANK YOU

Technology

Quality evaluation of melon cubes preserved in sweeteners solutions