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Whole fruit and fresh-cut pieces from 4 types of melon were stored for up to 10 d at 0 and 5 °C. After the wound stress period, no differences in the respiration rates were found between intact and the fresh-cut melon. Softness, weight loss, translucency, wound stress, and respiration rate were lower and sensorial quality higher during storage at 0 °C than at 5 °C. Cut cylinders showed a low degree of softness, high translucency, and a poor processing efficiency. Slices showed a higher softness but lower translucency. Trapezoidal sections showed a behavior intermediate between cylinders and slices. For the fresh-cut melon, the best results were obtained with Amarillo trapezoidal sections and a storage temperature of 0 °C.

BACKGROUND: The fresh-cut vegetable industry commonly uses sodium hypochlorite (NaOCl) for disinfection. However, certain problems with NaOCl usage have led to the investigation of alternative sanitisation treatments. In this respect, UV-C radiation could be of interest.