- Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextractionJ C Beaulieu
Southern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, 1100 Robert E Lee Boulevard, New Orleans, LA 70124, USA
J Agric Food Chem 49:1345-52. 2001..SPME offers experimental flexibility and the ability to discover more compounds and address flavor quality changes in fresh-cut cantaloupe...
- Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupeX Fan
Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
J Food Sci 73:M91-8. 2008..Our results suggested that hot water pasteurization of whole cantaloupes frequently resulted in lower TPCs of fresh-cut fruit during storage and did not negatively affect quality of fresh-cut cantaloupes...