ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Characteristics of fresh-cut honeydew (Cucumis x melo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging

Jinhe Bai, Robert A. Saftner and Alley E. Watada

Postharvest Biology and Technology Volume 28, Issue 3 , June 2003, Pages 349-359

2003

บทคัดย่อ

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 modified atmosphere packaging (MAP)), active flushing of package with 5 kPa O2+5 kPa CO2 at packaging (active MAP), and perforated film package (PFP) and at three different temperature treatments; continuously at 5 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 (SSC), 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.