Table 6 show vitamin c or ascorbic acid content of the fresh-cut melon and papaya. In this table we can see
that ascorbic acid content firstly increase for fresh-cut melon and papaya, but later, at the end of measurement at
each storage conditions were decreased. At ambient temperature, ascorbic acid content was decreased shortly
compare with that storage on controlled temperature in the storage conditions. During storage, when ascorbic
content was decreased, this indicate that products was at senescence conditions. It can be caused through respiration