412 Quality of Packaged Fresh-cut Cantaloupe

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  • 1 Department of Horticulture, University of Georgia, Coastal Plain Experiment Station, Tifton, GA 31793, USA
  • | 2 Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

Cantaloupe at commercial stage of maturity were sliced, i.e., prepared as minimally proceed, rinsed with or without sodium hypochloride solution (50 ppm), and drained. They were stored in perforated polyethylene package (PE) at 1 °C in air and controlled atmosphere (2 % O2 and 5 % CO2) for 5 and 10 days. Fresh-cut cantaloupe slices were analyzed initially and after 5 and 10 days of storage for weight loss, lycopene content, fungus infection, flavor and taste, TSS, pH, ethanol, firmness, and electrolyte leakage. Fruit stored in CA exhibited lower weight loss, higher lycopene content, less fungus infection, better flavor and taste, more firmness, higher TSS content, and lower electrolyte leakage than store in air. When compared to fruit treated with sodium hypochloride, lower lycopene content, higher fungus infection, inferior flavor and taste, more softness, and higher electrolyte leakage were detected in fruit that were not rinsed with sodium hypochloride solution. Extended storage time resulted in higher weight loss, increased fungus infection, bad taste, off-flavor, more softness, lower TSS content, and higher leakage value. This study indicates that it is possible to extend the shelf-life of fresh-cut cantaloupe slices from 5 to 10 days if kept at 1 °C in 2% O2 and 5% CO2 in PE package.

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