How to ripen a cantaloupe that has been cut?

In this short article, we will provide an answer to the question “how to ripen a cantaloupe that has been cut?”, ripening process of cantaloupe, ripening of cantaloupe before and after picking. Moreover, we will talk about the handling and storage of cantaloupes.

How to ripen a cantaloupe that has been cut?

The following are the choices available to ripen when cutting an under-ripe cantaloupe.

 

  • Refrigerating a melon allows the natural enzymes that break it down into compost to progressively soften the melon. 
  • It has minimal impact on the flavor, on the other hand. Cut or slice the fruit if you’d like to provide a helping hand. In a large mixing bowl, combine the lemon or orange juice, sugar, sweet white wine, or your favorite fruit-flavored liquor.
  •  Before serving, let it come to room temperature.

Ripening of cantaloupe

Certain fruits are picked while they are immature and then gassed shortly before they are to be sold to force-ripen them. Melons are not appropriate since they lose their sweetness after they have been picked. Cantaloupes, in contrast to other melons, develop more quickly when exposed to ethylene gas. Consequently, their flesh becomes softer, and they become more aromatic and tasty. Once the dice have been diced, the process is complete.

Ripening in a Substantial Amount

 

When the ripening process is examined in-depth, it becomes clear why this is such a terrible reality. Cantaloupes, like other fruits, contain tasty flesh that aids in the germination of melon seeds and the production of new melons. The cantaloupe is taken from the vine after it has reached the end of its ripening period, rather than the other way around. Whatever is left will continue to become juicy, delicious, and fragrant as long as it is exposed to the elements. When the melon is cut, it begins to degrade, allowing the seeds to get fertilized.

Cantaloupe ripening Before & After Picking

Before Picking

 

The most efficient method of ripening a cantaloupe is to fertilize and water it regularly. It must be let to mature on the vine before being harvested. Heavy cantaloupes, on the other hand, may strain and fall off the plant.

After Picking

 

If the cantaloupe isn’t ripe, you may have to be creative. It couldn’t get much sweeter than this, but it can get any juicier.

 

Put the cantaloupe in a bag. Choose a purse that isn’t too snug around the waist. Despite this, there should be plenty of room. After you’ve added the melon, close the bag.

 

Consequently, ethylene gas is generated and confined inside the confines of the constricted space. This hastens the ripening process. Instead of using a plastic bag, try using a paper bag.

 

After you’ve added the cantaloupe, you may add another fruit to the bag, such as an apple or a banana. This increases the quantity of ethylene gas generated in the bag, causing the ripening process to go more quickly.

Handling and storing of cantaloupes

 

  • Store cantaloupes at a temperature of 36 to 41 degrees Fahrenheit with a relative humidity of 95 percent. Cantaloupes are safe to eat for up to three weeks after they have been harvested. When stored below 41 degrees Fahrenheit, cantaloupes have a shelf life of 5 days. When temperatures are below 75°F, cantaloupes may be kept dry for up to two days.

 

  • Commodities that are susceptible to ethylene, such as green leafy vegetables, should not be shipped or stored. Cantaloupes generate ethylene, which has the potential to damage and decrease the shelf life of sensitive goods.

 

  • If there are evident signs of rind degradation or damage, such as mechanical breakage or cracking, avoid using the whole melons.

 

  • Thoroughly rinse the melon with cool water. Melons should be cleaned well before being sliced. Remove any bruising or damage from the dish before serving.

 

  •  Refrigerate sliced cantaloupe that has been covered, labeled, and stored. Consume the next day to get the best effects.

 

  • Cantaloupe should be stored and served at 41°F. Melon that has been cut should not be kept at room temperature. Cut melons should be kept refrigerated, not on the ice, to preserve their freshness. Record the temperature of the serving line on a piece of paper.

 

  • The temperature danger zone is between 41°F and 135°F.

 

  • Look for a hollowed-out or concave stem end at the end of the plant. A little pressure results in a wonderful, musky cantaloupe.

 

Conclusion

In this short article, we provided an answer to the question “how to ripen a cantaloupe that has been cut?”, ripening process of cantaloupe, ripening of cantaloupe before and after picking. Moreover, we talked about the handling and storage of cantaloupes.

Reference

https://fruitsandveggies.org/expert-advice/ripen-cantaloupe-cut/

https://anrcatalog.ucanr.edu/pdf/8095.pdf

https://www.cde.state.co.us/nutrition/osnffvpproduceinfosheetscantaloupes

 

https://www.leaf.tv/articles/can-i-ripen-a-cantaloupe-once-it-has-been-cut/

https://www.wikihow.com/Ripen-a-Cantaloupe

https://wigglywisdom.com/how-to-ripen-cantaloupe-fast/

 

What was missing from this post which could have made it better?

Leave a Comment