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The Effects of Calcium Chloride and Cinnamaldehyde Dipping on the
Quality of Fresh Cut Honeydew Melon
Nashratul Amira binti Saad
Supervisor: Dr Wan Zawiah binti Wan Abdullah
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Firmness loss in fresh-cut honeydew melon (Cucumis melo L.) are the main problems
associated with quality loss of fresh cut honeydew even under cold storage. The
objectives of this experiment is to examine the effect of calcium chloride and
cinnamaldehyde dipping on the postharvest quality (weight loss, firmness, colour,
titratable acidity and total soluble solid) of fresh cut melons at 5°C for 12 days
.Honeydew melon are dipped in four treatment (control, 0.1% cinnamaldehyde,
0.75% calcium chloride and combination of 0.1% cinnamaldehyde and 0.75% calcium
chloride). A sensory evaluation was performed using 30 untrained panelist by using
the seven point of hedonic scale. The weight loss, colour and firmness show significant
different (p>0.05) between treatments. All the three treatments delayed weight loss,
improved firmness and delayed colour changes. The result shows that the combination
treatment is the most effective treatment to maintain the quality of fresh cut
honeydew.
1042 | UMT UNDERGRADUATE RESEARCH DAY 2018