Articles
Effect of controlled atmosphere and temperature on the quality maintenance of minimally processed ‘Galia’ melon
Article number
1209_62
Pages
426 – 430
Language
English
Abstract
Microbiological growth is the major factor limiting the quality maintenance of fresh-cut ‘Galia’ melon.
The effect of different controlled atmospheres (CA) as CO2 (5, 10, 15 and 20 kPa) plus a fixed O2 (5 kPa) concentration combined with two storage temperatures (5 and 10°C) on the microbiological growth and sensorial quality of fresh cut ‘Galia’ melon was assessed.
Growth of different microorganisms were described by a simple sigmoid curve and, as expected, spoilage increased with temperature.
The use of a concentration of 15 or 20 kPa of CO2 resulted in an improvement of 1.5 and 1 d of storage life at 5 and 10°C, respectively, due to a reduction in mesophilic (of about 3 log cfu g-1) and psychotrophic growth (1.5 log cfu g-1). Both CAs provided a reduction of about 2 and 1 log cfu g-1 in Enterobactericeae growth at 5 and 10°C, respectively.
Mould and yeast growth were affected by CA treatments only at 10°C, resulting in reductions of 2 log units when the levels of CO2 increased from 5 to 10, 15 and 20 kPa.
CA or temperature did not affect the lactic acid bacterial growth.
The sensorial quality was also affected by temperature.
At 5°C, the higher CO2 concentrations (10, 15 and 20 kPa) resulted in a shelf-life of 9 d while at 10°C the use of any CA resulted in a shelf-life of more than 7 d.
Temperature was the main factor to preserve fresh-cut ‘Galia’ melon quality.
The effect of different controlled atmospheres (CA) as CO2 (5, 10, 15 and 20 kPa) plus a fixed O2 (5 kPa) concentration combined with two storage temperatures (5 and 10°C) on the microbiological growth and sensorial quality of fresh cut ‘Galia’ melon was assessed.
Growth of different microorganisms were described by a simple sigmoid curve and, as expected, spoilage increased with temperature.
The use of a concentration of 15 or 20 kPa of CO2 resulted in an improvement of 1.5 and 1 d of storage life at 5 and 10°C, respectively, due to a reduction in mesophilic (of about 3 log cfu g-1) and psychotrophic growth (1.5 log cfu g-1). Both CAs provided a reduction of about 2 and 1 log cfu g-1 in Enterobactericeae growth at 5 and 10°C, respectively.
Mould and yeast growth were affected by CA treatments only at 10°C, resulting in reductions of 2 log units when the levels of CO2 increased from 5 to 10, 15 and 20 kPa.
CA or temperature did not affect the lactic acid bacterial growth.
The sensorial quality was also affected by temperature.
At 5°C, the higher CO2 concentrations (10, 15 and 20 kPa) resulted in a shelf-life of 9 d while at 10°C the use of any CA resulted in a shelf-life of more than 7 d.
Temperature was the main factor to preserve fresh-cut ‘Galia’ melon quality.
Publication
Authors
A.C. Silveira, E. Aguayo, J.L. Vicéns-Moltó, F. Artés, V.H. Escalona
Keywords
sensorial quality, shelf-life, preservation, Cucumis melo
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