Influence of Storage and Sanitizing Protocols on the Physiology of Fresh-Cut Watermelon

Fresh-cut watermelon cubes stored at selected temperatures within the range of 1.1 to 14.5 °C had decreasing quality shelf life corresponding with increasing temperature. At lower temperatures there was a random occurrence of chilling injury symptoms in some cubes that was associated with the section of watermelon from which the cubes were cut. Cubes removed from the top side of the intact watermelon fruit were more susceptible to chilling injury than cubes from other sectors of the fruit. Sanitizing cubes with chlorine (40 μL·L–1) or ozone (0.04 μL·L–1) solutions caused an initial reduction in microbial count but during storage the effect diminished and became insignificant compared to controls. Overall quality was lower in cubes receiving aqueous sanitizing treatments, possibly due to mechanical injury occurring during centrifugation to remove excess solution. Overall quality of cubes exposed to UV light (≈250 nm for 1–5 min) was better than cubes receiving aqueous sanitizing treatment. The effectiveness of UV treatment in reducing microbial load was dependent on the amount of cube surface exposed to the light. The results emphasize the importance of preventing microbial contamination during processing of fresh-cut watermelon.

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514 Influence of Storage and Sanitizing Protocols on the Physiology of Fresh-cut Watermelon

HortScience ◽

10.21273/hortsci.35.3.483d ◽

2000 ◽

Vol 35 (3) ◽

pp. 483D-483

Author(s):

Jorge M. Fonseca ◽

James W. Rushing ◽

Robert F. Testin

Keyword(s):

Uv Light ◽

Chilling Injury ◽

Microbial Count ◽

Uv Treatment ◽

Random Occurrence ◽

Initial Reduction ◽

Fresh Cut ◽

Increasing Temperature ◽

Better Than

Fresh-cut watermelon cubes stored at selected temperatures within the range of 1.1 to 14.5 °C had decreasing quality shelf life corresponding with increasing temperature. At lower temperatures there was a random occurrence of chilling injury symptoms in some cubes that was associated with the section of watermelon from which the cubes were cut. Cubes removed from the top side of the intact watermelon fruit were more susceptible to chilling injury than cubes from other sectors of the fruit. Sanitizing cubes with chlorine (40 ul/l) or ozone (0.04 μL/L) solutions caused an initial reduction in microbial count, but, during storage, the effect diminished and became insignificant compared to controls. Overall quality was lower in cubes receiving aqueous sanitizing treatments, possibly due to mechanical injury occurring during centrifugation to remove excess solution. Overall quality of cubes exposed to UV light (≈250 nm for 1 to 5 min) was better than cubes receiving aqueous sanitizing treatment. The effectiveness of UV treatment in reducing microbial load was dependent on the amount of cube surface exposed to the light. The results emphasize the importance of preventing microbial contamination during processing of fresh-cut watermelon.

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358 Quality of Fresh-cut Onions

HortScience ◽

10.21273/hortsci.34.3.505b ◽

1999 ◽

Vol 34 (3) ◽

pp. 505B-505

Author(s):

M. Khatoon ◽

A. Hakim

Keyword(s):

Weight Loss ◽

Electrolyte Leakage ◽

Controlled Atmosphere ◽

Fungus Infection ◽

Ethanol Content ◽

Quality Retention ◽

Fresh Cut ◽

Atmosphere Storage ◽

Better Than

Sweet onions (Allium cepae) were diced or sliced, ringed with sodium hypochloride solution (50 ppm) for about 2 min, and drained. After that, they were packaged in perforated polyethylene package and stored in an air and controlled-atmosphere (2% O2 and 5% CO2) room at 1 °C for 5 and 10 days. Weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage were determined after storage. Based on weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage, controlled-atmosphere storage, onions diced exhibited better quality retention than those that were stored in air. The overall quality of discs was better than slices. Onion stored for 10 days showed higher weight loss, more fungus infection and surface discoloration, off-flavor, bad taste, higher ethanol content, lower TSS content, less firm and higher electrolyte leakage than those stored for 5 days. So, the quality of fresh-cut onion disks can be maintained properly in a controlled atmosphere with reduced oxygen and elevated carbon dioxide up to 10 days.

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(186) Fresh-cut Chunks of a New Orange-fleshed Melon Genotype: Analytical and Sensory Comparisons to Its Inbred Parents, and to Commercial Cantaloupe and Green-fleshed Honeydew Harvested in Winter

HortScience ◽

10.21273/hortsci.41.4.1018b ◽

2006 ◽

Vol 41 (4) ◽

pp. 1018B-1018 ◽

Cited By ~ 1

Author(s):

Robert Saftner ◽

Gene Lester ◽

Judith A. Abbott

Keyword(s):

Female Parent ◽

Beta Carotene ◽

Soluble Solids ◽

Eating Quality ◽

Atmospheric Conditions ◽

Surface Color ◽

Fresh Cut ◽

Solids Content ◽

Better Than

A new hybrid orange-fleshed netted melon has been bred specifically for use by the fresh-cut industry in winter. Quality characteristics of fresh-cut chunks from the hybrid were compared to those of its parental lines and to commercial cantaloupe and honeydew fruits available in winter. Female parent and hybrid chunks had higher soluble solids content (SSC) and firmness, and lower aromatic volatile concentrations versus that of the male parent. Hybrid chunks also had higher SSC (>3%) and were firmer (>5 N) than commercial fruit, and showed no appreciable differences in aromatic volatile concentrations to commercial honeydew or in surface color to commercial cantaloupe. Consumers liked the flavor, texture, sweetness, and overall eating quality of the hybrid chunks better than those of its inbred parents and winter honeydew and as well as or better than that of winter cantaloupe. Hybrid fruit stored 5 weeks at 1 °C under modified atmospheric conditions, then fresh-cut and stored 14 d in air at 5 °C maintained good quality (firmness = 51 N, SSC = 12.2%, surface pH = 6.0, beta-carotene and ascorbic acid concentrations = 14 and 182 mg·kg-1, respectively), and showed no signs of tissue translucency or surface pitting despite microbial populations approaching 8 log cfu·g-1. The results indicate that the orange-fleshed hybrid melon is a promising new melon type for fresh-cut processing, especially during the winter.

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Inactivation of Saccharomyces cerevisiae and Polyphenoloxidase in Mango Nectar Treated with UV Light

Journal of Food Protection ◽

10.4315/0362-028x-69.2.362 ◽

2006 ◽

Vol 69 (2) ◽

pp. 362-368 ◽

Cited By ~ 53

Author(s):

JOSÉ A. GUERRERO-BELTRÉN ◽

GUSTAVO V. BARBOSA-CÉNOVAS

Keyword(s):

Saccharomyces Cerevisiae ◽

Uv Light ◽

Storage Period ◽

Microbial Load ◽

Microbial Count ◽

Uv Treatment ◽

Log Reduction ◽

First Order Kinetics ◽

Yellow Orange ◽

Entire Storage Period

Fresh mango nectar was processed by UV light at five flow rates (0.073 to 0.451 liter/min) and five UV light doses (75 to 450 kJ/m2) to evaluate total microbial load, Saccharomyces cerevisiae survival, and polyphenoloxidase activity. UV systems containing an inner mercury lamp (254 nm) each with intensity of 25 mW/cm2 were used as germicidal sources. In addition, mango nectar was treated for 15 min at 0.073 and 0.451 liter/min, stored at 3°C, and evaluated periodically for total microbial count, yeast count, color, and polyphenoloxidase activity. The first-order kinetics modeling found that DUV-values in mango nectar ranged from 27.9 to 10.9 min (R2 > 0.950) and 26.0 to 11.8 min (R2 > 0.962) for total microbial count and yeast count, respectively. The maximum log reduction (CFU per milliliter) was 2.71 and 2.94 for total microbial count and yeast count, respectively, after 30 min of UV treatment at 0.451 liter/min. DUV-values ranging from 156 to 204 min were observed for polyphenoloxidase activity. The remaining polyphenoloxidase activity after 30 min of UV treatment at 0.451 liter/min was 19 ± 4%. Initial microbial load and yeast in stored mango nectar were reduced in the range 2.86 to 3.41 and 1.82 to 1.97 log (CFU/ml) cycles, respectively. No substantial microbial growth was observed prior to 20 days of storage. Averages of 1,055 ± 32, 803 ± 32, and 710 ± 37 enzyme activity units were observed in mango nectar UV processed at 0, 0.073, and 0.451 liter/min, respectively, during the entire storage period. However, mango nectar treated at 0.073 and 0.451 liter/min maintained a yellow and yellow-orange color, respectively, after 26 days of storage.

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Water-absorbent Packet Beneficial to Fresh-cut Honeydews

HortScience ◽

10.21273/hortsci.33.3.459c ◽

1998 ◽

Vol 33 (3) ◽

pp. 459c-459 ◽

Cited By ~ 2

Author(s):

Jin-He Bai ◽

Alley E. Watada

Keyword(s):

Shear Force ◽

Polymeric Film ◽

Soluble Solids ◽

Microbial Count ◽

Hue Angle ◽

Moisture Condensation ◽

L Value ◽

Perforated Film ◽

Fresh Cut

Fluid accumulation and moisture condensation were of a concern on the quality of fresh-cut honeydews in polymeric film-wrapped containers; thus, the effect of a water-absorbent packet in the container was evaluated. Honeydew cubes were placed in plastic trays with and without water-absorbent packet and sealed with polymeric film, which was either left intact or perforated with a needle. The samples were stored at 5 °C and visual quality score, color, texture (shear force) soluble solids, pH, and microbial count were determined after 4, 8, and 14 days of storage. Honeydew cubes in perforated film packages without the absorbent became unsalable on day 4, while those with a water-absorbent packet had salable quality on day 8 and were unsalable by day 14. Main detriment in salability was development of water-soaked lesions and deteriorated condition. There were less water-soaked lesions in cubes held in sealed film packages with or without an absorbent packet than in perforated film packages with an absorbent packet. Tissue breakdown occurred earlier in sealed packages without an absorbent packet than in packages with an absorbent packet. The absorbent packet retarded the decreasing Hunter `L' value, increasing hue angle (a/b), softening (shear force), and increasing pH. Sealed film retarded changes in color and in mesophilic bacteria, yeast, and mold population.. The oxygen in sealed packages decreased to 10% and carbon dioxide increased to 6% by day 14, which was not harmful to the tissue. These results indicate that the a water-absorbent packet was helpful in maintaining quality of honeydew cubes held in containers with sealed or perforated film.

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Assessment of Microbial Load on Fresh-Cut Pineapple in Koforidua (Ghana) Market

Advances in Nutrition & Food Science ◽

10.33140/anfs.04.02.4 ◽

2019 ◽

Vol 4 (2) ◽

Keyword(s):

Escherichia Coli ◽

Microbial Contamination ◽

Total Coliform ◽

Coliform Bacteria ◽

Microbial Count ◽

Plate Method ◽

Colony Forming Units ◽

Fresh Cut ◽

Growth Of Bacteria

Fresh-cut fruits are fruits that have been peeled, trimmed, chopped and packaged for consumers while still maintaining its freshness. Fresh-cut fruits are increasingly becoming popular with consumers because of its convenience. A major challenge faced in Ghana is the inappropriate method of processing to maintain the quality of the fresh-cut fruits. This may increase the incidence of microbial contamination which will then reduce the shelf-life of fresh-cut fruits as well as causing foodborne illness to consumers. This study was therefore conducted to assess the microbial loads on fresh-cut pineapple sold in Koforidua market in Ghana. Fresh-cut pineapples were obtained from three different vendors in Koforidua central market in Ghana. Pour plate method was used to analyze five microorganisms which include Total coliform bacterial, Escherichia coli, Salmonella, Yeast and moulds on the fresh-cut pineapple samples. The microbial counts were transformed into colony forming units (cfu) and analyzed using SPSS. Salmonella plates showed no growth of bacteria colonies, but total coliform bacteria, Escherichia coli, yeast and moulds showed growth on the pour plates. The analyses indicated that the microbial count among vendors were not significantly different (P>0.05). The total coliform count showed a range of 1.1×103 to 1.2×103 cfu, 1.0 ×103 cfu for Escherichia coli, yeast ranged from 1.2×103 to 4.7×103 cfu, moulds ranged from 0 to 2.5×103cfu forall the three vendors. All the values indicated for the microorganisms analyzed are above the acceptable limit of microorganisms in food. It is therefore concluded that fresh-cut fruits sold on koforidua market are not quality for consumption; however vendors need to be trained on proper conditioning of the fruits prior to consumption.

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Tomato Cultivation Systems Affect Subsequent Quality of Fresh-cut Fruit Slices

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.125.6.729 ◽

2000 ◽

Vol 125 (6) ◽

pp. 729-735 ◽

Cited By ~ 19

Author(s):

Ji Heun Hong ◽

Douglas J. Mills ◽

C. Benjamin Coffman ◽

James D. Anderson ◽

Mary J. Camp ◽

...

Keyword(s):

Electrolyte Leakage ◽

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Forecasting Model ◽

Disease Forecasting ◽

Hairy Vetch ◽

Fresh Cut ◽

Polyethylene Mulch

Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. `Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at 5 °C under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SSC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomatoes grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomatoes grown with black polyethylene mulch after 12 days storage. Ethylene production of slices from fruit grown using hairy vetch mulch under Tom-Cast was ≈1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomatoes grown using black polyethylene mulch under NF was over 7-fold that of slices from tomatoes grown using hairy vetch under Tom-Cast. When stored at 20 °C, slices from light-red tomatoes grown with black polyethylene or hairy vetch mulches both showed a rapid increase in electrolyte leakage beginning 6 hours after slicing. However, slices from tomatoes grown using the hairy vetch mulch tended to have lower electrolyte leakage than those grown with black polyethylene mulch. These results suggest that tomatoes from plants grown using hairy vetch mulch may be more suitable for fresh-cut slices than those grown using black polyethylene mulch. Also, use of the disease forecasting model Tom-Cast, which can result in lower fungicide application than is currently used commercially, resulted in high quality fruit for fresh-cut processing.

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363 UV-C Irradiation Reduces Decay and Improves Quality of Fresh-cut Squash

HortScience ◽

10.21273/hortsci.34.3.506b ◽

1999 ◽

Vol 34 (3) ◽

pp. 506B-506

Author(s):

M. Erkan ◽

C.Y. Wang ◽

D.T. Krizek

Keyword(s):

Microbial Growth ◽

Cucurbita Pepo ◽

Chilling Injury ◽

Storage Quality ◽

Brown Discoloration ◽

Ultraviolet C ◽

Fresh Cut ◽

Subsequent Storage ◽

Uv C

Exposure of fresh-cut zucchini squash (Cucurbita pepo L., cv. Tigress) to ultraviolet-C (UV-C) irradiation for 1, 10, or 20 min significantly reduced microbial counts and severity of decay during subsequent storage at 5 or 10 °C. However, the respiration rate and ethylene production of the slices were not affected by the UV-C treatments. Slight UV-C damage (reddish brown discoloration) was detected on the surface of 10- and 20-min treated slices after 12 days of storage at 10 °C. Slices stored at 5 °C did not show UV-C damage. Chilling injury was not observed until after 20 days of storage at 5 °C. The symptoms of chilling injury appeared as dried sunken brown spots on the surface of cortex tissue. UV-C treatments did not affect the degree of chilling injury during storage at 5 C. The storage quality of fresh-cut zucchini squash was improved by UV-C exposure primarily because of the retardation of microbial growth and reduction of decay. The influence of UV-C irradiation on sugar and organic acid contents of the fresh-cut zucchini squash will also be discussed.

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1-Methylcyclopropene (1-MCP) for Maintaining Texture Quality of Fresh-cut Tomato

HortScience ◽

10.21273/hortsci.39.6.1359 ◽

2004 ◽

Vol 39 (6) ◽

pp. 1359-1362 ◽

Cited By ~ 28

Author(s):

Jiwon Jeong ◽

Jeffrey K. Brecht ◽

Donald J. Huber ◽

Steven A. Sargent

Keyword(s):

Lycopersicon Esculentum ◽

Developmental Stage ◽

Ethylene Production ◽

Electrolyte Leakage ◽

Chilling Injury ◽

Fresh Cut ◽

Textural Changes ◽

The Relationship

A study was conducted to determine the effect of 1-methylcyclopropene (1-MCP) on textural changes in fresh-cut tomato (Lycopersicon esculentum, Mill.) slices during storage at 5 °C. The relationship between fruit developmental stage and tissue watersoaking development was also determined. Fresh-cut tomato slices prepared from light-red fruit that had been exposed to 1-MCP (1 μL·L-1 for 24 h at 5 °C) retained significantly higher pericarp firmness during storage at 5 °C for 10 d than slices from nontreated fruit or slices stored at 10 or 15 °C and they also had a significantly higher ethylene production maximum. 1-MCP (1 or 10 μL·L-1 for 24 h at 5 °C) had no affect on the firmness of fresh-cut, red tomato slices at 5 °C or on slices prepared from 5 °C-stored, intact red tomatoes. Nor did 1-MCP treatment have a significant effect on electrolyte leakage of tomato slices or intact fruit stored at 5 °C. Slices from fruit of the same developmental stage but with higher initial firmness values had less watersoaking development and responded better to 1-MCP treatment during 8 d storage at 5 °C. 1-MCP (1 μL·L-1) was more effective in reducing watersoaking in light red stage tomato slices when applied at 5 °C for 24 h compared with 1-MCP applied at 10 or 15 °C. Watersoaking development was also more rapid in fresh-cut tomato slices as initial fruit ripeness advanced from breaker to red stage. Our results suggest that watersoaking development in fresh-cut tomato slices is an ethylene-mediated symptom of senescence and not a symptom of chilling injury as had previously been proposed.

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099 Browning Inhibition of Fresh-cut `Anjou' and `Bartlett' Pears

HortScience ◽

10.21273/hortsci.35.3.405f ◽

2000 ◽

Vol 35 (3) ◽

pp. 405F-405

Author(s):

Judith. A. Abbott ◽

J.G. Buta

Keyword(s):

Visual Observation ◽

Pyrus Communis ◽

Potassium Sorbate ◽

Refrigerated Storage ◽

Isoascorbic Acid ◽

Fresh Cut ◽

Browning Inhibition ◽

Better Than

A treatment to inhibit browning and maintain quality of fresh-cut `Anjou' and `Bartlett' pears (Pyrus communis L.) was developed. Slices of ŒAnjou, and ŒBartlett, pears with a range of initial firmness values were dipped in mixtures of 4-hexylresorcinol, isoascorbic acid, potassium sorbate, and N-acetylcysteine before refrigerated storage. Browning, as indicated by visual observation and by colorimeter readings, was inhibited for 14 d. Pears receiving the antibrowning treatment maintained firmness as well or better than the control slices.

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