The increase of the demand for products processed minimally brings a great challenge for the food science and technology, being considered the shortage of information about the maintenance of the quality of those products. The storage of these products in appropriate conditions is a fundamental point for the success of this technology. The objective of this work was to evaluate the effect of the active modified atmosphere in the quality and conservation of the melon 'Orange Flesh' processed minimally. The fruits, after the processing were wrapped under modified atmosphere (passive AM control; active AM with 5% of CO2 and 5% of O2 and activate AM with 10% of CO2 and 2% of O2), stored at (6ºC ± 1ºC and R.H. 85% ± 5%) during 8 days and the retired samples for analyses physics, physical-chemistries, chemistries and sensorial every 2 days of storage. The variables texture, flavor, acidity titratable and total pectin, they were not affected for the active modified atmosphere. Smaller solubilization of pectins and larger retention of neutral sugars, they were detected in melons under atmosphere with 10% of CO2 and 2% of O2. The quality attributes, flavor and texture did not suffer deteriorations during the 8 days of storage, in all the treatments, in agreement with the sensorial analysis.
melon; processed minimally; modified atmosphere; quality
