What is the maximum cold-holding temperature allowed for sliced watermelon?

o a. 32°f (0°c)

b. 38°f (3°c)

o c. 41°f (5°c)

o d. 45°f (7°c)

41

Explanation:

• Watermelon stored at 50 to 60 °F with a relative humidity of 90% will be acceptable for up to 3 weeks.

Watermelons held in dry storage below 75 °F will have approximate shelf life of up to 10 days. If dry storage

temperatures are above 75 °F, shelf life will decline to 5 days. At temperatures between 32 and 45 °F, watermelons are subject to chilling injury that may result in pitting, off-flavors, and color loss.

• Watermelons may become mushy and shelf life may be reduced when exposed to ethylene gas producing

fruit such as apples, stone fruits, and grapes.

• Store watermelons at 41 °F or below for up to 24 hours prior to cutting to reduce the amount of time is takes

cut melon to cool to 41 °F.

• Whole melons with visible signs of decay or damaged rinds (such as mechanical damage or cracking) have

an increased risk of containing harmful bacteria.

• Wash the outer surface of the watermelon thoroughly under cool, running tap water. Scrub melons with a

clean produce brush before cutting. Cut away any bruised or damaged areas before serving.

• Cover, date, and refrigerate cut watermelon. Use by the following day for best quality.

• Hold and serve watermelon at 41 °F. Do not store cut watermelon at room temperature. If possible, display

cut melons in a refrigerated case, not just on top of ice. Take and record serving line temperatures.

• Discard cut watermelon after 2 hours in the temperature danger zone (41 °F to 135 °F).

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