Efficacy of some antimicrobial treatments compared to sodium hypochlorite on physical, physiological and microbial quality of fresh-cut melons (Cucumis melo L. var. inodorus)

LWT ◽  
2014 ◽  
Vol 59 (2) ◽  
pp. 1146-1151 ◽  
Author(s):  
Tuba Dilmaçünal ◽  
Derya Erbaş ◽  
Mehmet Ali Koyuncu ◽  
Cemile Ebru Onursal ◽  
Hakan Kuleaşan
Keyword(s):  
Sodium Hypochlorite ◽  
Cucumis Melo ◽  
Microbial Quality ◽  
Fresh Cut ◽  
Antimicrobial Treatments ◽  
Cucumis Melo L

Modified Atmosphere Maintains Quality of Fresh-cut Cantaloupe (Cucumis melo L.)

2008 ◽  
Vol 66 (8) ◽  
pp. 1207-1211 ◽  
Author(s):  
J.-H. Bai ◽  
R.A. Saftner ◽  
A.E. Watada ◽  
Y.S. Lee
Keyword(s):  
Cucumis Melo ◽  
Modified Atmosphere ◽  
Fresh Cut ◽  
Cucumis Melo L

scholarly journals Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry

2013 ◽  
Vol 31 (No. 1) ◽  
pp. 49-54 ◽  
Author(s):  
S. Nogales-Delgado ◽  
A.M. Fernández-León ◽  
J. Delgado-Adámez ◽  
M.T. Hernández-Méndez ◽  
D. Bohoyo-Gil
Keyword(s):  
Lactic Acid ◽  
Sodium Hypochlorite ◽  
Storage Period ◽  
Good Alternative ◽  
Sensory Attributes ◽  
Minimally Processed ◽  
Microbial Counts ◽  
Fresh Cut ◽  
Washing Water

In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentially harmful for human health making necessary the search for alternative disinfectant agents. A comparative study on the effectiveness of different disinfection methods on the quality of minimally processed F. vesca strawberry is presented. The fruit was processed in a clean room through the following steps: reception, cutting, washing, draining, and packaging. The processed strawberries were packaged in thermally sealed polypropylene trays using passive modified atmosphere. During a storage period of 8 days at 4ºC, the quality parameters, sensory attributes, and microbial counts were determined. As conclusion, the use of lactic acid at a concentration of 2.5 g/l in the washing water was effective in reducing microbial counts, maintaining the sensory attributes and quality of the product during the storage. The present study demonstrates that the use of lactic acid in the washing water could be a good alternative of the use of sodium hypochlorite and suggests that strawberries could make an acceptable fresh-cut product.  

Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 341-350 ◽  
Author(s):  
Mauricio E. Martiñon ◽  
Rosana G. Moreira ◽  
M. Elena Castell-Perez ◽  
Carmen Gomes
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Edible Coating ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

Application of edible coatings and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe ( Cucumis melo L. reticulatus cv. Glamour)

2017 ◽  
Vol 129 ◽  
pp. 64-78 ◽  
Author(s):  
Pei Chen Koh ◽  
Mohd Adzahan Noranizan ◽  
Zainal Abedin Nur Hanani ◽  
Roselina Karim ◽  
Siti Zaharah Rosli
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Life Extension ◽  
Edible Coatings ◽  
Pulsed Light ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

scholarly journals Size, imbibition, and viability of seeds of two creole melon (Cucumis melo L.) from the state of Guerrero, Mexico

2021 ◽  
Vol 13 (12) ◽  
Author(s):  
José L. Escobar-Álvarez ◽  
Omar Ramírez-Reynoso ◽  
Paulino Sánchez-Santillán ◽  
Rocío Cuellar-Olalde ◽  
Teolincacíhuatl Romero-Rosales ◽  
...  
Keyword(s):  
Cucumis Melo ◽  
Positive Association ◽  
Costa Chica ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
Student’S T ◽  
Melon Seeds ◽  
Cucumis Melo L

Objective: To determine the physical and physiological characteristics of Creole melon seeds from the Costa Chica ofGuerrero.Design/Methodology/Approach: It was established under a completely randomized design, and Student’s t-tests (a=0.05) and correlation with Pearson’s test were performed. Viability and imbibition were carried out using the methodologies described by the International Seed Testing Association (ISTA).Results: Creole seeds of the two varieties presented a significant statistical difference (95% confidence level) in the physical quality variables. The imbibition ended at 18 and 32 h in V2 and V1, respectively, after being submerged in water. The humidity percentage was higher in V1 (7.19); while, V2 presented a higher percentage of germination and viability (96 and 90%, respectively). There is a positive association between the humidity and the physical dimensions of the seed and the germination and viability (r2=0.954) that is highly significant (P=0.003).Study Limitations/Implications: Morphological and taxonomic classification studies of the Creole genotypes of the Costa Chica region of Guerrero are required.Findings/Conclusions: There was a positive correlation between the physical and physiological quality of the Creole melon seeds.

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