Journal
FOOD CHEMISTRY
Volume 241, Issue -, Pages 222-231Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.08.050
Keywords
Cucumis melo; Functional and nutritional quality; Post-harvest storage; Fresh-cut melon; Volatile organic compounds
Funding
- European Union Seventh Framework Program for research, technological development and demonstration, as part of the QUAFETY (Quality/Safety) collaborative project [KBBE 2011 2.4-01]
- National Funds from FCT - Fundacao para a Ciencia e a Tecnologia [UID/Multi/50016/2013]
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Fresh-cut cantaloupe melon is valued for its aroma but is highly perishable. Temperature of storage (typically 0-5 degrees C) is critical for maintaining fresh-cut melon quality, but often reaches 10 degrees C during transportation and in retail outlets. A comparison amongst 0, 5 and 10 degrees C storage temperatures for fresh-cut melon over 14 days reveals that storage at 0 degrees C is optimal for avoiding increases in microbial load and loss of vitamin C especially at later time points. However, higher temperatures maintain better the balance of esters (acetate versus non-acetate) and phenolic content. The whole volatile organic compound (VOC) profile can be used to discriminate both time and temperature effects especially at earlier time points. Potential VOC markers for changes in vitamin C from day 0 to day 6 of storage (3-methyl butane nitrile) and temperature (limonene) are identified through a multi-trait analysis.
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