Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on quality fresh-cut melons. An alginate-based containing both ascorbic citric acid was applied concentrations (5% 10%) with methods melon. The nutritional products investigated during 11 days storage 10 °C. suitability adaptability coatings fruit were evaluated based rheological microstructural properties. Moisture, carotenoids, total polyphenols content analyzed melon samples storage. Results showed that solution by dipping method highest concentration (10%), allowed to better maintain some characteristics melon, thanks also homogeneity higher thickness observed through analysis.