The objective of this work was to determine the storage temperature and the cut type that provides the better maintenance of the quality of minimally processed melons (Cucumis melo L. var. reticulatus hybrid. Bonus II). Fruits were hand cut in 8 longitudinal slices in cold chamber at 12ºC. One of the slices was divided in 3cm pieces, in the other treatment whole slices were used. The product minimally processed was packed in rigid polyethylene terephthalate tray and stored at 3, 6 and 9ºC. The experimental design was completely randomized in factorial arrangement. The physical-chemical and sensorial characteristics were analyzed every 3 days during 9 days. The coloration and total soluble solids were not affected by the treatments. The product stored at 3ºC had higher efficiency maintaining firmness independently of the cut type. The appearance was considered good until 9th storage day and the aroma until 6th storage day, for melons at 3ºC. The flavor declined during the storage in all treatments. Minimally processed melons can be maintained until 6 days at 3ºC, independently of the cut type.
Cucumis melo L.; processing; cold storage; quality
