Changes in post-cutting volatiles, quality, and sensory attributes during fresh-cut storage (4 degrees C) of cantaloupe (Cucumis melo L. var. Reticulatus, Naudin, cv. 'Sol Real') harvested at four distinct maturities (1/4-, 1/2-, 3/4-, and full-slip) were investigated after 0, 2, 5, 7, 9, 12, and 14
BACKGROUND
Orange-fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh-cut processing enhances ethylene-mediated quality losses. Post-cutting 1-methylcyclopene (1-MCP) application to fresh-cut cantaloupe was evaluated for its effects on quality
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