Thus, the crop could be a candidate for the development of low sugar, low calorie food products.įlavor is understood to be due to a perception of retronasal olfaction and taste, while volatiles contribute to the aromatic sensation.
Additionally, previous research showed that winter melon is a good candidate for low sugar juice, alone or blended, with a sugar content of less than 2%, total soluble solids less than 3%, and is physically stable with little sedimentation.
L −1, depending on variety) and minerals as well as nucleosides, which contribute to antioxidant activity, anti-inflammatory properties, and reduced memory loss in humans. Winter melon juice also possesses high concentrations of organic acids, amino acids (particularly phenolic amino acids, up to 40 mg The concentration of dietary fiber in winter melon juice averages 27.5% of the dry weight, which contributes to its functional properties. The mature fruit is reported to be abundant in B1 and C vitamins and possesses high concentrations of dietary fiber. It is highly suitable for cultivation in Florida, where one acre can yield as much as 18 tons of fruit annually. The crop can also be found in south Florida and similar climatic areas of the United States. The crop exhibits tremendously high yields, and robust pest and disease resistance. The fruit has been widely planted in many southeast Asian countries, including China, India, and Thailand. Winter melon ( Benincasa hispida (Thunb.) Cogn synonym: Benincasa cerifera Savi) is a vine crop whose fruit is a gourd with low sugar content (<3%). However, longer storage time caused water-soaked spots at 10☌ and dry rot at 30☌. The results indicate that preprocessing fruit storage at 10 or 30☌ for 20 days will not harm the quality and flavor of winter melon juice. The concentration of sulfur compounds, as well as hexanal and total volatiles that are principally responsible for off-flavor reduced significantly during storage and the reduction was greater at 10☌ than at 30☌. Several specific phenolic compounds were detected, and the total concentration of phenolics increased over the storage time at both temperatures. Sugar content significantly decreased during storage at 10☌ and 30☌, while the soluble solids content slightly increased. Weight loss of 1.71% was recorded subsequent to 20 days of 10☌ storage, with 5.15% weight loss at 30☌. Therefore, this research aimed to evaluate whether a short high- and low-temperature storage of fruit, prior to processing, changes the flavor and nutritional profiles of winter melon juice. However, fruit for processing are frequently handled under refrigerated conditions or exposed to a warehouse without air conditioning. Numerous studies demonstrated that winter melons ( Benincasa hispida) have a long storage life at 20☌ without quality and flavor degradation in fruit.
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