Answer: 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).
The maximum cold-holding temperature allowed for sliced watermelon is 41°F which is equals to 5°Celsius.
Once melons are processed into fresh-cut products they are not sensitive to chilling injury but the whole melons are sensitive to cold injury. It should be cold stored at the temperature of 32 to 41 o F which is equals to 0 to 5 oCelsius.
So we can conclude that the maximum cold-holding temperature allowed for sliced watermelon is 41°F which is equals to 5°Celsius.
Learn more about temperature here: https://brainly.com/question/25677592
