The aim of this work was to study the effect of different techniques of pre-cooling for the conservation of 'Hy Mark' melons. The following pre-cooling treatments were evaluated: [1] cooling the fruits in the storage chamber (RC), [2] pre-cooling with forced-air (FAPC) until the pulp temperature reached 8 °C, [ 3] pre-cooling in water (WPC) to 8 ºC, [4] WPC to 15 °C and [5] 24 hours at 20 °C before the RC (delay of cooling - RR). With pre-cooling in forced air at 8 °C and pre-cooling at 15 °C, high firmness and reduced internal browning were obtained, being the best ways of pre-cooling Cantaloupe 'Hy Mark' melons.
Cucumis melo L; post harvest; quality
