Temperature and Storage Duration Effects on Esterase Activity in Fresh‐cut Cantaloupe Melon

The effect of storage time and temperature (4 °C or 15 °C) on esterase (ES) activity in fresh‐cut cantaloupe melon ( Cucumis melo L. var. reticulatus Naud) was determined. Enzymatic activity, after 24 h in storage, was reduced by 40% and 10% in fruit stored at 4 °C and 15 °C, respectively. The ES in cantaloupe melon was determined to be carboxylesterase with 2 isozymes (pI = 6.1 and pI = 9.5) and low thermal stability. Pectin methyl esterase activity in cut fruit also decreased by about 25% at both temperatures after 24 h, but greatly increased after 72 h only in 15 °C stored fruit. ES in cantaloupe melon appears to be regulated by metalloproteases, presumably metallo‐exoproteases.