Effect of Preprocessing Storage Temperature and Time on the Physicochemical Properties of Winter Melon Juice

Numerous studies demonstrated that winter melons (Benincasa hispida) have a long storage life at 20°C without quality and flavor degradation in fruit. However, fruit for processing are frequently handled under refrigerated conditions or exposed to warehouse air conditioning. Therefore, this research aimed evaluate whether short high- low-temperature of fruit, prior processing, changes the nutritional profiles melon juice. Weight loss 1.71% was recorded subsequent 20 days 10°C storage, with 5.15% weight 30°C. Sugar content significantly decreased during 30°C, while soluble solids slightly increased. Several specific phenolic compounds were detected, total concentration phenolics increased over time both temperatures. The sulfur compounds, as well hexanal volatiles principally responsible off-flavor reduced reduction greater than results indicate preprocessing 10 30°C will not harm longer caused water-soaked spots dry rot