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  • Author or Editor: Siobhan Reilly x
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Watermelons were dipped in either 1000 ppm sodium hypochlorite solution or in deionized water, dried, then cut into chunks of ≈83 × 152 × 51 mm. These were sealed into plastic containers and stored at either 2, 4, or 8 °C. Samples were removed after 3, 7, and 10 days for microbial and quality tests. Chlorine dip reduced average aerobic plate counts by ≈3 log cycles and average coliform counts by nearly 2 log cycles. This may have significant implications for food safety and off-flavor development. The difference in microbial counts persisted for ≈7 days. No clear effect from storage temperature was seen. A trend for lower temperatures to preserve red hue was observed in objective color tests. Texture tests revealed a trend for all melons to become firmer during storage. No clear patterns with respect to storage temperature or sanitizing dip were seen.

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