Effect of ripeness on the shelf-life of fresh-cut melon preserved by modified atmosphere packaging
Fresh-cut ‘Piel de Sapo’ melon was processed at different ripeness stages and stored under modified atmosphere packaging for 35 days at 5 ºC. Raw material firmness and soluble solids content ranged from 6.5 to 3.9 N and 11.1 to 14.3 ºBrix, respectively. The effects of a 2.5 kPa O2 + 7 kPa CO2 packag...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2006 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:10459.1/469358 |
| Acceso en línea: | https://doi.org/10.1007/s00217-006-0415-9 https://hdl.handle.net/10459.1/469358 http://hdl.handle.net/10459.1/469358 |
| Access Level: | acceso abierto |
| Palabra clave: | Fresh-cut melon Fruit ripeness Modified atmosphere packaging Microbial stability Softening Color |
| Sumario: | Fresh-cut ‘Piel de Sapo’ melon was processed at different ripeness stages and stored under modified atmosphere packaging for 35 days at 5 ºC. Raw material firmness and soluble solids content ranged from 6.5 to 3.9 N and 11.1 to 14.3 ºBrix, respectively. The effects of a 2.5 kPa O2 + 7 kPa CO2 packaging atmosphere and a dip of 1% ascorbic acid and 0.5% calcium chloride on physiology, microbiological stability as well as color and firmness were evaluated. An intermediate stage of ripeness at processing was the most suitable to extend the shelf-life of fresh-cut ‘Piel de Sapo’ melon. Green-mature fresh-cut melon reduced CO2 accumulation and ethanol production. In addition, a treatment with ascorbic acid and calcium chloride in combination with modified atmosphere packaging, contributed to a greater extension of the shelf-life of fresh-cut melon than that reported for fruits stored under non modified atmosphere, slowing down the growth of microbial populations, maintaining the original color and reducing softness. Thus, the shelf-life of green-mature fresh-cut ‘Piel de Sapo’ melon dipped in an ascorbic acid and calcium chloride solution and packaged under modified atmosphere was about 10 days. |
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