Abstract.
Fresh-cut Amarillo melon was stored under passive modified atmosphere packaging (MAP) for 14 days at 5 °C. Three commercial films were tested: microperforated polypropylene (MPP), bioriented PP (BPP), and oriented PP (OPP). As a control, a macroperforated PP film was used. The effect of a citric acid dip treatment (0.52 mM) on the quality of the melon pieces packaged in OPP film was also evaluated. A similar final gas composition (4 kPa O2 plus 12–13 kPa CO2) within packages was achieved by using the three tested films. This atmosphere was effective for maintaining sensorial quality and microbial safety and for avoiding weight loss and translucency. When citric acid dip was applied, a reduction of microbial counts, a low discoloration, an increase of lightness, and a general improvement of visual appearance were found. However, after 14 days of storage, neither MAP treatments nor citric acid dip were enough to avoid softening of at least 23%, although the highest value (32%) was found in control pieces. Taking into account safety, quality attributes and consumer acceptance, shelf life of fresh processed melon stored under the studied MAP conditions could be stabilised for 10 days.
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Acknowledgements.
The authors are grateful to the Spanish CICYT, Project ALI 98–1006, for financial support and for grants to E. Aguayo and A. Allende. Thanks are also due to CEBAS-CSIC and to FRUCA CFM (Fuente Álamo, Murcia, Spain) for providing facilities and fruits respectively.
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Aguayo, E., Allende, A. & Artés, F. Keeping quality and safety of minimally fresh processed melon. Eur Food Res Technol 216, 494–499 (2003). https://doi.org/10.1007/s00217-003-0682-7
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DOI: https://doi.org/10.1007/s00217-003-0682-7