Studies on the Canning Processing Techniques of Muskmelon Varieties
S. L. Hwang
1.Among the muskmelon varieties, there two varieties Sunrise and TN hybrid No. 2 were suitable for canning processing, because their flesh tissue were firm and the products prepared the complete figure of flesh and flavor.
2.The ball shape of the products was the best, and the chuck was the next, the canning juice always had fishiness, so its processing measures were under improvement.
3.The successful canning percentage was 38.34~43.08 kg/standard box.
4.Using 80% malic acid and 20% vitamin C sugar solution for canning complementary solution was better then using the juice of seed-Sac (aril) and crashing meat, the former always kept the solution neat and clean, the later one, which might keep the flavor but the solution was always dim.
5.The products had been sent to Europe for exhibition and got high appreciation.