The quality of fresh-cut Cantaloupe 'Hy-Mark' melon treated with calcium chloride or calcium amino acid chelate and stored under refrigeration was studied. Fruits were harvested at commercial maturity, taking into consideration slip stage when only 25% of the stem remained intact upon removal from the vine, soluble solids no lower than 9.0ºBrix, firmness no higher than 18N, and dark green color of the rind. Fruits were transported to the postharvest laboratory, where they were sorted, sanitized, processed and treated at 10ºC. Upon processing, samples were immersed in calcium chloride or calcium amino acid chelate solution containing 0,5% or 1,0% of calcium, during three minutes, drained, placed in plastic containers, and stored under 5±1ºC and 90±5% relative humidity conditions. Evaluations of visual appearance, aroma, color, flesh firmness, soluble solids, titratable acidity, pH, and total calcium content of tissue samples were performed soon after processing and every three days up to the eighteenth day of storage. Application of both calcium salts kept samples visual appearance and resulted in remarkable firmness maintenance. Application of 1.0% calcium, as calcium chloride, resulted in higher firmness values and greater total calcium content.
Cucumis melo; storage life
