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The quality of fruit targeted for human consumption is affected greatly by the methods used in processing. The
objective of this study was to assess a method of treating cantaloupe melons to reduce the wound responses incurred by
cutting while maintaining fruit quality. After being treated with an alternating magnetic field (AMF) at the strength of
2mT for 0, 5, 10, 15, 20, or 25 min, Cucumis melo fruits were cut longitudinally into five pieces and stored at 5°C until
analysis. The rates of decomposition, electrolyte leakage and respiration, were determined along with fruit firmness,
soluble solids and titratable acids. Cutting the melons damaged the quality of fruits, as indicated by lower firmness soluble
solids, higher electrolyte leakage, decomposition, respiration and titratable acids in cut slices compared to intact melons.
Treatment with AMF before cutting influenced all parameters above, compared to untreated samples, and treatment with
2mT for 15 min resulted in reduced respiration rates, lower electrolyte leakage, delayed softening and decomposition, and
reduced flows of soluble solids and titratable acid. Therefore, application of AMF treatment prior to cutting is beneficial
for reducing wound responses and maintaining quality and flavor of cut Cucumis melo L. cv, which could provide a useful
means to increase the market share of this popular fruit crop species.