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Fresh cut melons: use of refrigeration and postharvest treatments to extend shelf life.

Author(s) : BARRETT D. M., LUNA-GUZMAN I.

Summary

In 1995 the fresh-cut produce industry represented a 900 million dollar business and sales in the US retail trade experiences a 45.8% increase over 1994 sales. Temperature management during the preparation, distribution and marketing of fresh cuts melons is the most significant factor in shelf life extension. Our studies indicate that 1% (w/w) dips in either calcium chloride or lactate maintained the texture of fresh cut melons over a 12 day period. Sensory quality of calcium lactate-treated melons was preferred over that of calcium chloride treatments.

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Pages: p 285-289

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Details

  • Original title: Fresh cut melons: use of refrigeration and postharvest treatments to extend shelf life.
  • Record ID : 1997-1573
  • Languages: English
  • Source: New Developments in Refrigeration for Food Safety and Quality.
  • Publication date: 1996/10/02
  • Document available for consultation in the library of the IIR headquarters only.

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