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UNDERWATER PROCESSING WITH AND WITHOUT ADDED CALCIUM INFLUENCES SHELF LIFE QUALITY OF FRESH-CUT CANTALOUPE

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Abstract:

ABSTRACT

The effect of processing cantaloupe melon while submerged underwater on the fresh-cut fruit quality was determined. Total plate, coliform, yeast and mold counts were lower in underwater processed fruit after 1 day storage, but were not significantly different after 7 days. Dissolved calcium in the treatment water reduced microbial growth in cut fruit over the storage period of 14 days. Sensory evaluation indicated increased fruity/melon intensity and decreased rancid/painty intensity of underwater processed fruit. Peroxidase activity increased in underwater processed fruit and presence of calcium in treatment fluid elevated this effect. Underwater processed fruit respired less during storage at 10C. Results indicate an increased defense response as a result of underwater processing that is enhanced by the presence of calcium ions in the treatment fluid. PRACTICAL APPLICATION

The increased demand for fresh-cut fruit has lead to the need for longer shelf life quality. This research details a novel method of boosting the quality of fresh-cut cantaloupe utilizing novel cutting methods and GRAS processing aids that disrupt the normal cycle of senescence in wounded fruit. These methods can be used by the small processor or adapted for large processors.

Document Type: Research Article

DOI: https://doi.org/10.1111/j.1745-4557.2010.00315.x

Affiliations: United States Department of AgricultureAgricultural Research ServiceSouthern Regional Research Center1100 Robert E. Lee BoulevardNew Orleans, LA 70124

Publication date: 2010-09-01

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