CANTALOUPE AND METHODS FOR ITS SHELF-LIFE ENHANCEMENT: A REVIEW
nutritional value
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, India.
GUPTA PRERNA *
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, India.
*Author to whom correspondence should be addressed.
Abstract
Cantaloupe commonly known as kharbooja is a seasonal, juicy fruit that belongs to the “Cucurbitaceae” family, which includes 825 species in 118 genera. Cantaloupe is cultivated in all the tropical and subtropical areas of the world for its nutritional and medicinal value. The phytoconstituents from various parts of the plant include β- carotenes, ascorbic acid, flavonoids, carbohydrates, amino acids fatty acids volatile components and various minerals. The fruit has been shown to posse’s useful medicinal properties such as analgesic, anti-inflammatory, antioxidants, free radicals, anti-ulcer, anti-cancer, antimicrobial, anti-diabetic, and fertility activity. But the major problem is its perishability. The present review includes information about the nutritional and medicinal properties of cantaloupe along with the methods of its shelf life enhancement.
Keywords: Cantaloupe, cucurbitaceae, phytoconstituents, medicinal properties, nutritional value