Effect of sample pretreatments on the storability of ground melon 'egusi'-Colocynthis citrillus L.

In the maintenance of shelf-stability, nutritional and organoleptic properties of ground melon 'egusi'-Colocynthis citrullus L., vacuum-packaged samples were found to be better than unpackaged samples and samples treated with 0.2% butylated hydroxyanisole (BHA) and 0.02% BHA + 0.045% sodium metabisulphite. After 56 days at 35 degrees C, stored samples showed significant differences (P < or = 0.01) in chemical composition peroxide value (PV), fungal counts and organoleptic attributes. Lipid oxidation and, to a lesser extent, fungal deterioration were responsible for the spoilage of stored ground melon kernel. The dominant fungal flora isolated from stored samples were of the genera Penicillium, Botryodiplodia, Rhizopus and Aspergillus.