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Processing of fresh yellow melon and evolution of its organoleptic properties.

Procesado en fresco del melón "Amarillo" y evolución de su calidad sensorial.

Author(s) : AGUAYO E., ARTÉS F.

Type of article: Article

Summary

Amarillo melon was fresh cut into trapeze-shaped sections and stored under passive modified atmosphere packaging (MAP) at 5 °C for up to 14 days. Three types of polypropylene film were studied (biorented and oriented). As control, a macroperforated film was used. At the end of the storage period in all treatments, a similar gas composition of about 4-5% O2 and 12% CO2 was found. Compared to the control, MAP treatments were effective in maintaining the sensorial attributes and reducing mould and yeast growth and weight loss. However, MAP did not retard softening. The best results were obtained with oriented polypropylene with a thickness of 35 µm. In order to optimize results, further studies on MAP combined with adjuvant techniques must be carried out.

Details

  • Original title: Procesado en fresco del melón "Amarillo" y evolución de su calidad sensorial.
  • Record ID : 2003-1362
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 38 - n. 328
  • Publication date: 2001/12
  • Document available for consultation in the library of the IIR headquarters only.

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