Fresh-cut cantaloupe:: effects of CaCl2 dips and heat treatments on firmness and metabolic activity

Calcium chloride (1-5%) dips were applied to melon cylinders taken from commercially ripe (3/4 to full slip) cantaloupe melons for 1-5 min. A wound response was observed after cutting, and CO2 production was higher in untreated samples than in calcium treated and intact fruit. Dip time did not significantly effect respiration rate. Application of calcium dips at any temperature resulted in unchanged ethylene production throughout storage, and inhibited respiration. Calcium chloride dips improved firmness of fresh-cut cantaloupe during storage at 5 degrees C, with 1 min dips showing the same effect as 5 min dips. When dipped for 1 min in 2.5% calcium chloride solutions at 20, 40 or 60 degrees C, firmness was maintained or improved, especially at higher dip temperatures while total calcium concentration in the melon tissue was increased on average by 300%. (C) 1999 Elsevier Science B.V. All rights reserved.