Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
DOI: | 10.1051/fruits/2015039 |
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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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:29462024-08-05T13:42:01.736592Repositório 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.) 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 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.) 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.) 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] Morgado, Cristiane Maria A. [UNESP] Sallanon, Huguette Mattiuz, Ben-Hur [UNESP] Nilprapruck, Phrutiya Charles, Florence 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) |
repository.mail.fl_str_mv |
|
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1822182433068417025 |
dc.identifier.doi.none.fl_str_mv |
10.1051/fruits/2015039 |