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Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon.

Author(s) : OMS-OLIU G., MARTÍNEZ R. M., SOLIVA-FORTUNY R., et al.

Type of article: Article

Summary

The physiological, physicochemical and microbiological quality of fresh-cut 'Piel de Sapo' melon packaged under 2.5 kPa O2 + 7 kPa CO2, 21 and 70 kPa O2 atmospheres was studied. Initial low O2 levels combined with moderate CO2 concentrations reduced inpackage ethylene concentration whereas high O2 levels avoided anaerobic metabolism. Both 2.5 kPa O2 + 7 kPa CO2 and 70 kPa O2 atmospheres significantly reduced the growth of microorganisms for 14 days of storage at 5°C. Rhodotorula mucilaginosa was initially the dominant yeast, and prevailed during the subsequent storage of fresh-cut 'Piel de Sapo' melon although high O2 levels as well as low O2 and high CO2 conditions were found to have a certain inhibitory effect on its growth. Therefore, a 70 kPa O2 atmosphere prevented fermentation and significantly improved the quality of fresh-cut melon, while preserving its microbiological stability. [Reprinted with permission from Elsevier. Copyright, 2007].

Details

  • Original title: Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon.
  • Record ID : 2008-1305
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 2
  • Publication date: 2008/02

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