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\hypersetup{pdftitle={Shelf Stability and Quality Evaluation of Preserved Melon Cubes in Different Sweeteners Solutions},pdfauthor={Ahmad Zia Akhtar},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={CCAP, mAIL},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{Shelf Stability and Quality Evaluation of Preserved Melon Cubes in Different Sweeteners Solutions\footnote{\textbf{Contact Address:} Ahmad Zia Akhtar, Ministry of Agriculture Irrigation and Livestock, Climate Change Adaptation Project, Apartment # 17 Block 12b Makroryan 3 Kabul Afghanistan, 1002~Kabul, Afghanistan, \mbox{e-mail}: \email{ahmad_zia44@hotmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Ahmad Zia Akhtar}}
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\begin{itemize*}
\item[]{\small{\textit{Ministry of Agriculture Irrigation and Livestock, Climate Change Adaptation Project, Afghanistan}}}
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\index[author]{Akhtar, Ahmad Zia}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
The effect of different sweeteners solution was studied on the overall quality of melon cubes stored at room temperature (25--30 0C). Different sweetener solutions i.e. sucrose solution 200, 250 glucose solution 200, 250 and sucrose glucose (7:3) solution 200, 250 were prepared.  Melon cubes (1 inch) were dipped in these sweetener solutions. The treatments were M0 (	distilled water + melon cubes), M1 (sucrose, 20 0brix + \mbox{0.1\,\%} KMS + \mbox{0.01\,\%} Ascorbic Acid + Melon cubes) M2 (sucrose, 25 0brix + \mbox{0.1\,\%} KMS + \mbox{0.01\,\%} ascorbic acid + melon cubes), M3 (glucose, 20 0brix + \mbox{0.1\,\%} KMS + \mbox{0.01\,\%} ascorbic acid + melon cubes), M4	 (glucose, 25 0brix + \mbox{0.1\,\%} KMS + \mbox{0.01\,\%} ascorbic acid + melon cubes), M5 (suc. glu., 20 0brix + \mbox{0.1\,\%} KMS + \mbox{0.01\,\%} ascorbic acid + melon cubes) and M6 (suc. glu., 25 0brix + \mbox{0.1\,\%} KMS + \mbox{0.01\,\%} ascorbic acid + melon cubes). All the treatments were analysed physicochemically i.e. ascorbic acid, titratable acidity, pH, reducing sugar, non reducing sugar, water activity and organoleptically fortnightly for a total period of ninety days. Results showed that ascorbic acid (35.91 to 29.91 mg/100g), pH (5.83 to 5.46), TSS (18.714 to 15.643 0brix), reducing sugar (9.043 to \mbox{9.504\,\%}), non"=reducing sugar (15.03 to \mbox{14.53\,\%}), water activity (0.937 to 0.919), texture (9.0 to 5.3), colour (9 to 5.2), flavor (9 to 5.5) and overall acceptability (9.0 to 5.4) decreased significantly ($p < 0.05$\%). The maximum mean value for ascorbic acid was observed in treatment M4 (38.28), titratable acidity M0 and M3 (0.137), pH M6 (5.769), TSS M2 (21.0), reducing sugar M4 (10.434), non"=reducing sugar M6 (15.471), water activity M5 (0.93), texture M6 and M1 (7.586), colour M4 (7.6), flavor M2 (7.757) and overall acceptability M2 (7.829).}

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\noindent \textbf{Keywords:} CCAP, mAIL
\index[key]{CCAP}
\index[key]{MAIL}
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