Cantaloupe juice could be the next big thing in Georgia

Published 2021년 8월 16일

Tridge summary

Researchers at the University of Georgia (UGA) are collaborating with watermelon and cantaloupe growers to find new product applications for the fruit, as the shelf life of these fruits is short and they currently have no other outlet than the fresh market. The research, led by Linda Araghi and Taija Stoner-Harris, focuses on extending the shelf life of fruit juices while maintaining the fruit's nutritional profile and sensory quality using refrigeration and high-pressure processing methods. This study aims to provide a new market for growers and offer consumers a new way to consume nutritious foods, as part of a larger initiative by CAES to reduce food waste and introduce healthy consumer goods.

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Original content

Lead researcher and PhD student Linda Araghi, together with Taija Stoner-Harris, a master's student in the Department of Food Science and Technology, is studying ways to find new product applications for cantaloupe grown in Georgia. Since the shelf life of this fruit is short, watermelon and cantaloupe growers have no other outlet than the fresh market. Researchers at the UGA are now helping to find new uses for this fruit. To help Georgia growers, researchers from the Department of Food Science and Technology (FST) of the College of Agricultural and Environmental Sciences (CAES) are conducting studies to test new products. “The long-term goal of our research is to extend the shelf life of fruit juices while maintaining natural levels of beneficial molecules and sensory quality,” Araghi tells extension.uga.edu. This study examines the use of refrigeration and high-pressure processing methodology to make the juice as fresh as possible. By using high pressure instead of other ...

Source: AGF