Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)

Detalhes bibliográficos
Autor(a) principal: Morgado, Cristiane Maria A. [UNESP]
Data de Publicação: 2016
Outros Autores: Sallanon, Huguette, Mattiuz, Ben-Hur [UNESP], Nilprapruck, Phrutiya, Charles, Florence
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1051/fruits/2015039
http://hdl.handle.net/11449/165029
Resumo: Introduction. Melon (Cucumis melo L.) is highly appreciated by consumers due to its sensory attributes and nutritional content. Producing minimally processed fruit has potential, because consumers look for freshness and convenience. However, fresh-cut processing increases the contact enzymes and their respective substrates because the cell tissue rupture, and this causes browning, softening and decay. This study investigated the effect of a combination of heat treatment with active modified atmosphere packaging on the quality of fresh-cut melons. Materials and methods. Whole 'Charentais' melon fruits were dipped in hot water (at 50 degrees C for 30 min), cooled, minimally processed and packaged in traditional polymeric film (oriented polypropylene, OPP) or biodegradable film (polylactic acid, PLA) with an initial flush of a gas mixture composed of 2-3% O-2 and 7-8% CO2. The quality of the fresh-cut melons was monitored for 11 days after treatment. Results and discussion. Gas changes demonstrated that (i) PLA permeability was higher than OPP permeability, and (ii) the heat treatment could temporarily reduce the respiration rate of fresh-cut melons. Heat treatment as a stress could also increase the beta-carotene content. Conclusion. The combination of heat treatment and active MAP with OPP film significantly improved both the decay development and the visual quality of fresh-cut melons for up to 11 days.
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spelling Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)melonCucumis melorespiration ratefruit quality traitfresh-cut fruitmodified atmosphere packagingbiodegradable filmIntroduction. Melon (Cucumis melo L.) is highly appreciated by consumers due to its sensory attributes and nutritional content. Producing minimally processed fruit has potential, because consumers look for freshness and convenience. However, fresh-cut processing increases the contact enzymes and their respective substrates because the cell tissue rupture, and this causes browning, softening and decay. This study investigated the effect of a combination of heat treatment with active modified atmosphere packaging on the quality of fresh-cut melons. Materials and methods. Whole 'Charentais' melon fruits were dipped in hot water (at 50 degrees C for 30 min), cooled, minimally processed and packaged in traditional polymeric film (oriented polypropylene, OPP) or biodegradable film (polylactic acid, PLA) with an initial flush of a gas mixture composed of 2-3% O-2 and 7-8% CO2. The quality of the fresh-cut melons was monitored for 11 days after treatment. Results and discussion. Gas changes demonstrated that (i) PLA permeability was higher than OPP permeability, and (ii) the heat treatment could temporarily reduce the respiration rate of fresh-cut melons. Heat treatment as a stress could also increase the beta-carotene content. Conclusion. The combination of heat treatment and active MAP with OPP film significantly improved both the decay development and the visual quality of fresh-cut melons for up to 11 days.Campus FranceUniv Avignon & Pays Vaucluse, Lab Physiol Fruits & Legumes UMR Qualisud, F-84018 Avignon, FranceUniv Estadual Paulista, Dept Tecnol, Sao Paulo, BrazilUniv Estadual Paulista, Dept Tecnol, Sao Paulo, BrazilEdp Sciences S AUniv Avignon & Pays VaucluseUniversidade Estadual Paulista (Unesp)Morgado, Cristiane Maria A. [UNESP]Sallanon, HuguetteMattiuz, Ben-Hur [UNESP]Nilprapruck, PhrutiyaCharles, Florence2018-11-27T06:13:50Z2018-11-27T06:13:50Z2016-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article9-15application/pdfhttp://dx.doi.org/10.1051/fruits/2015039Fruits. Les Ulis Cedex A: Edp Sciences S A, v. 71, n. 1, p. 9-15, 2016.0248-1294http://hdl.handle.net/11449/16502910.1051/fruits/2015039WOS:000367795800003WOS000367795800003.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFruits0,298info:eu-repo/semantics/openAccess2024-06-07T15:31:09Zoai:repositorio.unesp.br:11449/165029Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-07T15:31:09Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)
title Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)
spellingShingle Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)
Morgado, Cristiane Maria A. [UNESP]
melon
Cucumis melo
respiration rate
fruit quality trait
fresh-cut fruit
modified atmosphere packaging
biodegradable film
title_short Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)
title_full Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)
title_fullStr Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)
title_full_unstemmed Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)
title_sort Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)
author Morgado, Cristiane Maria A. [UNESP]
author_facet Morgado, Cristiane Maria A. [UNESP]
Sallanon, Huguette
Mattiuz, Ben-Hur [UNESP]
Nilprapruck, Phrutiya
Charles, Florence
author_role author
author2 Sallanon, Huguette
Mattiuz, Ben-Hur [UNESP]
Nilprapruck, Phrutiya
Charles, Florence
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Univ Avignon & Pays Vaucluse
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Morgado, Cristiane Maria A. [UNESP]
Sallanon, Huguette
Mattiuz, Ben-Hur [UNESP]
Nilprapruck, Phrutiya
Charles, Florence
dc.subject.por.fl_str_mv melon
Cucumis melo
respiration rate
fruit quality trait
fresh-cut fruit
modified atmosphere packaging
biodegradable film
topic melon
Cucumis melo
respiration rate
fruit quality trait
fresh-cut fruit
modified atmosphere packaging
biodegradable film
description Introduction. Melon (Cucumis melo L.) is highly appreciated by consumers due to its sensory attributes and nutritional content. Producing minimally processed fruit has potential, because consumers look for freshness and convenience. However, fresh-cut processing increases the contact enzymes and their respective substrates because the cell tissue rupture, and this causes browning, softening and decay. This study investigated the effect of a combination of heat treatment with active modified atmosphere packaging on the quality of fresh-cut melons. Materials and methods. Whole 'Charentais' melon fruits were dipped in hot water (at 50 degrees C for 30 min), cooled, minimally processed and packaged in traditional polymeric film (oriented polypropylene, OPP) or biodegradable film (polylactic acid, PLA) with an initial flush of a gas mixture composed of 2-3% O-2 and 7-8% CO2. The quality of the fresh-cut melons was monitored for 11 days after treatment. Results and discussion. Gas changes demonstrated that (i) PLA permeability was higher than OPP permeability, and (ii) the heat treatment could temporarily reduce the respiration rate of fresh-cut melons. Heat treatment as a stress could also increase the beta-carotene content. Conclusion. The combination of heat treatment and active MAP with OPP film significantly improved both the decay development and the visual quality of fresh-cut melons for up to 11 days.
publishDate 2016
dc.date.none.fl_str_mv 2016-01-01
2018-11-27T06:13:50Z
2018-11-27T06:13:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1051/fruits/2015039
Fruits. Les Ulis Cedex A: Edp Sciences S A, v. 71, n. 1, p. 9-15, 2016.
0248-1294
http://hdl.handle.net/11449/165029
10.1051/fruits/2015039
WOS:000367795800003
WOS000367795800003.pdf
url http://dx.doi.org/10.1051/fruits/2015039
http://hdl.handle.net/11449/165029
identifier_str_mv Fruits. Les Ulis Cedex A: Edp Sciences S A, v. 71, n. 1, p. 9-15, 2016.
0248-1294
10.1051/fruits/2015039
WOS:000367795800003
WOS000367795800003.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fruits
0,298
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 9-15
application/pdf
dc.publisher.none.fl_str_mv Edp Sciences S A
publisher.none.fl_str_mv Edp Sciences S A
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
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