Optimizing snap melon (Cucumis melo var. momordica) puree processing, sustainable long-term preservation and value...

Snap melon, locally known as 'kakadia' in the Thar Desert, is a popular vegetable with excellent potential for value-added products like ketchups and sauces. This study aimed to develop a process for snap melon puree preservation and evaluate its biochemical and microbial quality during extended storage at both ambient and refrigerated conditions. The results revealed that puree stored in refrigerated conditions retained significantly higher levels of ascorbic acid (11.31 mg/100 g) and β-carotene (1.72 µg/100 g) compared to puree stored at ambient conditions. Refrigeration effectively preserved the total phenols, flavonoids content, and antioxidant properties. The study found that total and reducing sugars increased in ambient conditions, whereas refrigerated storage prevented a rise in both sugars during storage. Furthermore, microbial growth was notably slower in refrigerated puree. After 240 days of storage, the refrigerated samples retained better values for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and Total Antioxidant Activity (CUPRAC) than that of stored at ambient condition with the value of 0.338 vs. 0.226 mg GAE/g, 0.695 vs. 0.514 mg cat E/g, and 0.409 vs. 0.146 mg AAE/g, respectively. After 240 days of storage, total plate count and yeast/mold count was observed 103.19% and 56.71% higher, respectively in ambient and refrigerated conditions. By the end of the storage period, the microbial load in both storage conditions met the standards set by the Food Safety and Standards Authority of India (FSSAI), and the puree was deemed suitable for further processing into ketchup. In addition, sensory properties of ketchup processed from refrigerated puree were considerably better than ambient stored puree. In conclusion, this study demonstrates that snap melon puree can be stored for up to 8 months (240 days) under both ambient and refrigerated conditions with acceptable quality required for processing into ketchup.

The online version contains supplementary material available at 10.1007/s13197-024-06180-0.