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. 2019 Aug 30;7(10):3253–3260. doi: 10.1002/fsn3.1183

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© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Mean values for color (a ^*) of Muskmelon chunks: T1 = Ravi (Variety), 2% (CaCl₂), 30% (Sugar) 0% (Glycerol), 0.20% (KMS), 0.40% (K. sorbate), 0.20% (Citric Acid). T2 = Ravi (Variety), 2% (CaCl₂), 15% (Sugar) 15% (Glycerol), 0.20% (KMS), 0.40% (K. sorbate), 0.20% (Citric Acid). T3 = T‐96 (Variety), 2% (CaCl₂), 30% (Sugar) 0% (Glycerol), 0.20% (KMS), 0.40% (K. sorbate), 0.20% (Citric Acid). T4 = T‐96 (Variety), 2% (CaCl₂), 15% (Sugar) 15% (Glycerol), 0.20% (KMS), 0.40% (K. sorbate), 0.20% (Citric Acid)