Articles
Effects of packaging under active modified atmospheres combined with UV-C light for preserving quality of fresh cut watermelon
Article number
1386_30
Pages
221 – 230
Language
English
Abstract
The market for fresh-cut watermelon has notably increased in the last years due to the health benefits associated with its consumption as well as with current lifestyles where convenience has become of extreme value.
Nevertheless, fresh cut-watermelon displays shelf-life limited by water soaking, off-odor development, and increased microbial growth and spoilage.
Consequently, strategies for preservation of minimally processed fruits and vegetables have been studied in recent years.
The aim of this work was to evaluate the effectiveness of packaging with modified atmospheres combined with ultraviolet-C irradiation for fresh-cut watermelon preservation.
Watermelon fruits were externally sanitized (100 ppm NaClO) and subsequently minimally processed into triangle slices.
Fresh-cut watermelon was treated with UV-C at doses D1 (2.5 kJ) and D2 (4.1 kJ). Additionally, a control (not-treated) was included.
Each batch was placed into terrines (PET) sealed with BOPP film (20 µ OPP + 3020 µ CPP). Two different atmospheres were injected: MAPA1 = 5% O2 and 5% CO2 and MAPA2 = 5% O2 and 15% CO2. The 6 batches obtained after processing were stored at 4°C for 7 days.
Gas headspace, color, soluble solid content, acidity, microbial and sensory quality were monitored after 0, 3 and 7 days.
Even if both atmospheres were adequate in controlling bacterial growth and fruit appearance, samples packed with 5% O2 and 5% CO2 tended to maintain a higher sensory and visual quality during storage.
Additionally, its combination with UV-C led to samples with the highest solid soluble concentrations and the lowest acidity content, what was related to the ability of this treatment to control microbiol growth and, consequently, the fermentation of fruits during storage.
Therefore, the application of UV-C treatments at low doses (2.5 kJ) displayed a suitable effectiveness for quality control in combination with 5% O2 and 5% CO2
Nevertheless, fresh cut-watermelon displays shelf-life limited by water soaking, off-odor development, and increased microbial growth and spoilage.
Consequently, strategies for preservation of minimally processed fruits and vegetables have been studied in recent years.
The aim of this work was to evaluate the effectiveness of packaging with modified atmospheres combined with ultraviolet-C irradiation for fresh-cut watermelon preservation.
Watermelon fruits were externally sanitized (100 ppm NaClO) and subsequently minimally processed into triangle slices.
Fresh-cut watermelon was treated with UV-C at doses D1 (2.5 kJ) and D2 (4.1 kJ). Additionally, a control (not-treated) was included.
Each batch was placed into terrines (PET) sealed with BOPP film (20 µ OPP + 3020 µ CPP). Two different atmospheres were injected: MAPA1 = 5% O2 and 5% CO2 and MAPA2 = 5% O2 and 15% CO2. The 6 batches obtained after processing were stored at 4°C for 7 days.
Gas headspace, color, soluble solid content, acidity, microbial and sensory quality were monitored after 0, 3 and 7 days.
Even if both atmospheres were adequate in controlling bacterial growth and fruit appearance, samples packed with 5% O2 and 5% CO2 tended to maintain a higher sensory and visual quality during storage.
Additionally, its combination with UV-C led to samples with the highest solid soluble concentrations and the lowest acidity content, what was related to the ability of this treatment to control microbiol growth and, consequently, the fermentation of fruits during storage.
Therefore, the application of UV-C treatments at low doses (2.5 kJ) displayed a suitable effectiveness for quality control in combination with 5% O2 and 5% CO2
Authors
M.C. Villalobos, R. Jiménez, T. Turino, M.C. Galera
Keywords
watermelon, modified atmosphere packaging, ultraviolet C, minimally processed fruits
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