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Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging.

Author(s) : BAI J., SAFTNER R. A., WATADA A. E.

Type of article: Article

Summary

The quality characteristics and physiology of fresh-cut honeydew cubes harvested in summer and winter were evaluated. Sanitized melon cubes were packaged and stored in three different atmospheres - passive modified atmosphere packaging (MAP), active flushing of package with 5 kPa O2+5 kPa CO2 at packaging (active MAP), and perforated film package (PFP) - and with three different temperature treatments: continuously at 5 °C, 10 °C or 2 days at 5 °C and transferred to 10 °C for a total of 11 days. Cubes of summer fruit had higher soluble solids content (SSC), respiration rate, and translucency than that of winter fruit. Translucency and off-odour were the main factors of deterioration. Cubes in active MAP had better colour retention, reduced respiration rate and microbial population, and longer shelf-life than those in passive MAP, which was of better quality and had a longer shelf-life than cubes in PFP. Active MAP and 5 °C continuous was the best combination and PFP and 10 °C continuous was the worst combination for retaining quality and shelf-life. Quality attributes differed between cubes of fruit available in winter and summer, but the shelf-life was similar for both winter and summer cubes.

Details

  • Original title: Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging.
  • Record ID : 2004-0199
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 28 - n. 3
  • Publication date: 2003/06

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