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Title: CHARACTERISTICS OF FRESH-CUT HONEYDEW (CUCUMIS XMELO L.) AVAILABLE TO PROCESSORS IN WINTER AND SUMMER AND ITS QUALITY MAINTENANCE BY MODIFIED ATMOSPHERE PACKAGING

Author
item JINHE, BAI - VISIT. SY,CHINA,PQSL
item Saftner, Robert
item WATADA, ALLEY - RETIRED SY, PQSL

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/24/2002
Publication Date: N/A
Citation: N/A

Interpretive Summary: Fresh-cut fruits and vegetables are a rapidly growing segment of the retail and food service horticultural industry. Various kinds of packaged fresh-cut melons are among the most common fresh-cut fruits available year round in the marketplace. While fresh-cut products have met consumers' desire for convenience, product quality and shelf life in particular are still important challenges for fresh-cut fruit. We found that actively flushing packages of fresh-cut honeydew with a low oxygen/high carbon dioxide atmosphere extends the shelf life without adversely affecting the quality of the product. Adoption of this method should be beneficial to both consumers and producers of fresh-cut melons. We also found that honeydews available during summer months are of higher quality that those available during winter months, but both store equally well as a fresh-cut product.

Technical Abstract: Quality characteristics and physiology of fresh-cut honeydew cubes harvested in summer and winter were evaluated. Sanitized melon cubes were packaged and held at three different atmospheres; passively formed atmosphere (passive MAP), active flushing of package with 5 kPa oxygen + 5 kPa carbon dioxide at packaging (active MAP), and perforated film package (PFP) and at three different temperature treatments; continuously at 5 °C or 10 °C or 2 days at 5 °C and transferred to 10 °C for a total of 11 days. Cubes of summer fruit had higher soluble solids content, respiration rate, and translucency than that of winter fruit. Translucency and off-odor were the main factors in deterioration of cubes. Cubes in active MAP had better color retention, reduced respiration rate and microbial population, and longer shelf life than those in passive MAP, which was of better quality and had a longer shelf life than cubes in PFP. The active MAP and 5 °C continuous was the best combination and the PFP and 10 °C continuous was the worst combination among the treatments for retaining quality and shelf life of honeydew cubes. Quality attributes differed between cubes of fruit available in winter and summer, but the shelf life was similar for both winter and summer cubes.