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In all over the world, cantaloupe is one of the most popular vegetables, but maintaining it throughout distribution is difficult. So that, some interesting functional products such as fresh-cuts and juices could be developed. In these products, the effect of cold storage at 5 0.5 C under air atmosphere, heat treatment and concentration under vacuum were evaluated. In all treatments, the increases were recorded for color, total soluble solids (TSS) and pH values. Concerning fresh-cuts stored at 5 0.5 C for 7 days and heat treated juice, there are no pronounced changes in the values of ascorbic...