This study evaluated the refrigerated storage and quality of minimally processed watermelon treated with calcium chloride. Ripe Crimson Sweet watermelons produced in Rio Grande do Sul State, Brazil, and acquired at a local market in Piracicaba, SP, were washed and the surface sanitized with chlorated water (200 mg L-1). Samples were then cut into pulp cubes (2.5 cm across). Cubes were subjected to two treatments: immersion for 3 min in pure water (control) and 1% calcium chloride. Subsequently, the cubes were drained for 3 min and packaged in transparent polyethylene terephthalate cups and stored at 10.0 ? 3.2?C and 79% RH. Every two days cubes from each treatment were sensorially evaluated as well as the loss of fresh mass, appearance, internal color, texture, content of soluble solids and titratable acidity (TA), pH, SS/TA, ascorbic and soluble and total pectin contents. Firmness in texture increased with 1% calcium chloride. However, it was not effective for extending the shelf-life of the samples, which was shown to be limited, in this study, to two days.
Citrullus vulgaris; fresh-cut; minimally processed; storage
