Effect of Harvest Maturity on the Sensory Characteristics of Fresh-cut Cantaloupe

or w or were significantly less intense in the ¼-slip cubes e significantly less intense in the ¼-slip cubes e significantly less intense in the ¼-slip cubes e significantly less intense in the ¼-slip cubes e significantly less intense in the ¼-slip cubes compared with ½- and ¾-slip maturities. Sweet taste was consistently significantly less intense in the ¼-slip cubes compared with ½- and ¾-slip maturities. Sweet taste was consistently significantly less intense in the ¼-slip cubes compared with ½- and ¾-slip maturities. Sweet taste was consistently significantly less intense in the ¼-slip cubes compared with ½- and ¾-slip maturities. Sweet taste was consistently significantly less intense in the ¼-slip cubes compared with ½- and ¾-slip maturities. Sweet taste was consistently significantly less intense in the ¼-slip cubes than the other maturities during the entire storage period. Hardness was more intense (harder) in ¼-slip cubes during than the other maturities during the entire storage period. Hardness was more intense (harder) in ¼-slip cubes during than the other maturities during the entire storage period. Hardness was more intense (harder) in ¼-slip cubes during than the other maturities during the entire storage period. Hardness was more intense (harder) in ¼-slip cubes during than the other maturities during the entire storage period. Hardness was more intense (harder) in ¼-slip cubes during 0 to 9 d. This trend was almost identical in the instrumental texture determinations for the force and slope at the 1st 0 to 9 d. This trend was almost identical in the instrumental texture determinations for the force and slope at the 1st 0 to 9 d. This trend was almost identical in the instrumental texture determinations for the force and slope at the 1st 0 to 9 d. This trend was almost identical in the instrumental texture determinations for the force and slope at the 1st 0 to 9 d. This trend was almost identical in the instrumental texture determinations for the force and slope at the 1st bioyield point of the force deformation curves. Meanwhile, ¼-slip cubes were significantly less intense than the other bioyield point of the force deformation curves. Meanwhile, ¼-slip cubes were significantly less intense than the other bioyield point of the force deformation curves. Meanwhile, ¼-slip cubes were significantly less intense than the other bioyield point of the force deformation curves. Meanwhile, ¼-slip cubes were significantly less intense than the other bioyield point of the force deformation curves. Meanwhile, ¼-slip cubes were significantly less intense than the other maturities in surface wetness and moisture release on day 0 and throughout storage. It appears that fresh-cut canta- maturities in surface wetness and moisture release on day 0 and throughout storage. It appears that fresh-cut canta- maturities in surface wetness and moisture release on day 0 and throughout storage. It appears that fresh-cut canta- maturities in surface wetness and moisture release on day 0 and throughout storage. It appears that fresh-cut canta- maturities in surface wetness and moisture release on day 0 and throughout storage. It appears that fresh-cut canta- loupe cubes with desirable sensorial attributes can be prepared with fruit when harvested loupe cubes with desirable sensorial attributes can be prepared with fruit when harvested loupe cubes with desirable sensorial attributes can be prepared with fruit when harvested loupe cubes with desirable sensorial attributes can be prepared with fruit when harvested loupe cubes with desirable sensorial attributes can be prepared with fruit when harvested ½ slip but not from ¼-slip ½ slip but not from ¼-slip ½ slip but not from ¼-slip ½ slip but not from ¼-slip ½ slip but not from ¼-slip