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Introduction:
Cut melon has gained popularity as a convenient and healthy snack option. However, due to its perishable nature, understanding its shelf life is crucial to ensure food safety and quality. This study aims to investigate how long cut melon remains good for consumption, taking into consideration various factors such as storage conditions, packaging, and microbial growth.

Methodology:
To conduct this study, fresh melons were procured and cut into bite-sized pieces. The melon samples were divided into two groups: one group was stored in airtight containers at refrigeration temperature (4°C), while the other group was stored at room temperature (25°C). The samples were periodically examined for visual quality, microbial growth, and sensory attributes.

Results and Discussion:
The study revealed that the shelf life of cut melon is influenced by several factors, including storage temperature and packaging. At refrigeration temperature, cut melon maintained its quality for an extended period, with a shelf life of approximately 3-5 days. The refrigerated samples exhibited minimal microbial growth, retained their firmness, and maintained their characteristic aroma and flavor.

In contrast, cut melon stored at room temperature showed a significantly shorter shelf life, with quality deterioration observed within 24-48 hours. The samples exhibited microbial growth, loss of firmness, and a decline in sensory attributes such as aroma and taste. The rapid deterioration at room temperature can be attributed to increased microbial activity and enzymatic reactions, leading to spoilage.

Packaging also played a crucial role in determining the shelf life of cut melon. Airtight containers were found to be more effective in preserving the quality and extending the shelf life of the fruit. The containers prevented moisture loss, minimized exposure to oxygen, and reduced the risk of cross-contamination. On the other hand, samples stored in non-airtight packaging showed accelerated spoilage, indicating the importance of proper packaging for maintaining the quality of cut melon.

Microbial growth was observed in both the refrigerated and room temperature samples, albeit at a slower rate in the former. The predominant microorganisms identified were bacteria and molds, which are common spoilage agents in fruits. This emphasizes the need for good hygiene practices during preparation and storage to minimize microbial contamination and extend the shelf life of cut melon.

Conclusion:
In conclusion, the shelf life of cut melon is influenced by various factors, including storage temperature, packaging, and microbial growth. Refrigeration temperature (4°C) and airtight packaging were found to be effective in preserving the quality and extending the shelf life of cut melon, with an approximate duration of 3-5 days. However, when stored at room temperature (25°C), the shelf life significantly decreased to 24-48 hours due to accelerated spoilage. If you liked this article therefore you would like to collect more info relating to what is green melon called please visit our internet site. This study highlights the importance of proper storage and handling practices to ensure food safety and quality when consuming cut melon.