Quality assessment of melon-based fruit cocktail: Chemical analysis and sensory acceptability

This study aimed to develop and evaluate a melon-based fruit cocktail as a value-added product to extend melon shelf life and enhance its market potential. Fresh melon ( Cucumis melo L.) was processed into three formulations: untreated, blanched, and citric acid-pretreated, in a standardized syrup solution. Sensory evaluation and chemical analyses were conducted to assess quality attributes. Results showed that citric acid pretreatment significantly increased total soluble solids (TSS) and reducing sugar. However, the untreated sample achieved the highest sensory acceptance (overall score 4.24±0.66), maintaining desirable aroma, texture, and flavor balance. Its vitamin C and reducing sugar contents were also higher than those of fresh melon, likely due to improved extractability during processing. The inclusion of papaya and pineapple contributed additional sugars, enzymes, and organic acids that enhanced TSS and flavor complexity. Overall, the study demonstrates that controlled formulation and mild processing can produce a stable, nutritious, and consumer-preferred melon cocktail suitable for commercialization and waste reduction.