Watermelon, Cantaloupe and Honeydew - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 546

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stored at 5 ◦ C(41 ◦ F). The use of modified atmospheres
(MA) of 5% O 2 +

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5% CO 2 is beneficial in retarding
microbial growth, reducing firmness loss, and other quality
changes (Wu and Watada, 1999).
A number of studies have reported on various processing
and quality aspects of fresh-cut honeydew: sanitizer dips
(Saftner et al., 2003); antimicrobial (phage cocktail) appli-
cation (Leverentz et al., 2004); MA packaging (Bai et al.,
2003); CA storage (Ling et al., 1999); and sensory quality
(Saftner et al., 2006).

SUMMARY
Watermelon is fruit high in available water with a pleasing
sweet and crisp texture. The fruit is amendable to several
forms of shipping, with minimal packaging, and does not
require low-temperature storage. Watermelon is sensitive to
ethylene, although producing little to no ethylene, and must
be harvested near full ripeness to obtain best sweetness and
texture. Few value-added products from watermelon have
been successfully created owing to the flavor instability
with processing and added challenges in controlling micro-
bial growth.
Lycopene, prolycopene, and beta-carotene are the major
pigments found in red, orange, and yellow fleshed types,
and each of these carotenoids has been of interest in bioac-
tive compound studies. Watermelons contain the most cit-
rulline of any of the cucurbits; this amino acid precursor is
of interest in cardiovascular studies. Likely, the combina-
tion of nutrients, bioactives, water, and other food matrix
components in watermelon act synergistically with the fruit,
and with other dietary components, to prevent the onset of
some chronic disease.
Cantaloupe and honeydew, which are low in sodium and
calories, are healthy choice for increasing fruit intake. Both
of these fruits are available in fresh-cut forms as ready-
to-eat, convenient products. With increasing popularity of
fresh-cut fruits among consumers, the consumption of can-
taloupes and honeydews has a great potential to increase.
Beyond fresh consumption and salad bars, the choices for
other processed products from cantaloupes and honeydews
are practically nonexistent. The solid waste from fresh-
cut melon presents opportunity for value-added utilization,
especially extraction of bioactive compounds before the
residue is used for animal feed or other uses.

REFERENCES
Agblor S, Waterer D. 2001. Cantalouope postharvest han-
dling and storage . Saskatoon: University of Saskatchewan
Postharvest Specialist Program Bulletin. p 1-2.