Search

The objectives of this work were directed towards the study of the suitability of honey produced from watermelon and the impact of packaging materials and storage temperature on quality of watermelon honey. The processing operations included: boiling, filtration and concentration. The concentration was carried out using an open jacketed pan at (100°C) temperature. Effects of storage temperatures (35°C and 4°C) and duration (1, 2 and 3 months) were studied for watermelon honey packaged in glass bottles and plastic jercans. The analysis involved physical properties, chemical composition (moisture, pH, TSS, ash, total sugars, reducing sugars and non-reducing sugars). It was found that there was a big difference between the percentage of honey and melon crude product; also there was a significant increase in the percentage of chemical parameters except pH and moisture, where there was a decrease. There were no significant differences (at P ≤ 0.05) between samples of honey melon, which were packaged in glass bottles or in plastic jercans. However, there were significant differences (at P ≤ 0.05) between products stored at 35°C and that at 4°C. Samples that were stored at a temperature of 35°C showed, a low shelf stability which was reflected in the low proportion of TSS, Total sugars, non-reducing sugars.