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

Koh, Pei Chen; Adzahan, Noranizan Mohd; Hanani, Z.A. Nur; Karim, Roselina; Rosli, Siti Zaharah

doi:10.1016/j.postharvbio.2017.03.003

Cited by 56 publications

(43 citation statements)

References 44 publications

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“…It is known that O2 is required for PPO activity to occur. The packages of ready-to eat cantaloupes produced low O2 concentration, which could explain the reduction of PPO activity in the samples [3]. Thereafter, the PPO activity remained constant throughout the storage for samples treated with CH or nano-TiO2 without significant difference (p > 0.05).…”

Section: Chemical Analysismentioning

confidence: 91%

“…Therefore, ready-to-eat cut fruit is an alternate to the whole fruit consumption [1]. In general, melons are extremely difficult for direct preparation and consumption before eating that makes them convenient to be processed as ready-to eat fruit [2,3]. Also, process operations as washing, dehydration and packaging may cause some alterations, resulting in a series changes associated with microbic susceptibility, physicochemical and sensorial stability, that decrease shelf life and overall quality [4].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Chitosan/Nano-Titanium Dioxide/Thymol and Tween Films on Ready-to-Eat Cantaloupe Fruit Quality

et al. 2019

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The effect of chitosan/nano-titanium dioxide coating with antimicrobial agents on ready to eat cantaloupe fruit by chilling was investigated. In comparison with uncoated samples, ascorbic acid and juice leakage in chitosan/nano-titanium dioxide (CH/TiO2) treated fruit were significantly maintained. Likewise, the decrease of malondialdehyde (MDA) and total soluble solids (TSS) in chitosan/nano-titanium dioxide/thymol/tween (CH/TiO2/TT) coated fruits was also inhibited. Total mold and yeast population counts decreased from 2.60 to 1.60 log CFU/g, respectively. Moreover, activities of water (AW) and polyphenol oxidase (PPO) were also much lower than those in control sample fruit. The results indicated that (CH/TiO2/TT) coating was effective in enhancing the shelf life with acceptable in the internal and the external cantaloupe fruit quality.

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Section: Chemical Analysismentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Effect of Chitosan/Nano-Titanium Dioxide/Thymol and Tween Films on Ready-to-Eat Cantaloupe Fruit Quality

et al. 2019

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“…The coated samples without and with RPL maintained significantly higher (p B 0.05) citric acid concentrations throughout the storage. Although samples with RPL alone were reported to have low microbial growth (Koh et al 2017), it had a similar citric acid level in comparison to the untreated samples at the end of storage. This could be explained by the RPL effect as citric acid is suggested to be degraded by photolysis reaction with exposure to wavelength below 242 nm (Quici et al 2007).…”

Section: Organic Acid Contentsmentioning

confidence: 90%

“…Previous findings demonstrated that hurdle technology by combining alginate coating and RPL treatment prolonged shelf life of fresh-cut cantaloupes in terms of microbiological, physicochemical and nutritional qualities during storage of 28 days (Koh et al 2017). The use of edible coating was to preserve the textural quality of the fruit, while RPL helped in reducing microbial counts.…”

Section: Introductionmentioning

confidence: 99%

Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage

et al. 2019

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Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm 2 at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1°C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92-20.01 g/kg FW for fructose, 18.77-19.98 g/kg FW for glucose and 23.02-29.41 g/kg FW for sucrose) in freshcut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of freshcut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.

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“…Microbiological analysis of fresh-cut papaya were performed by determining the total aerobic mesophilic plate count and yeast and mould (YM) populations based on the methods reported by Koh, Noranizan, Nur Hanani, Karim, and Rosli (2017). Fresh-cut papaya (15 g) was homogenized for 2 min with 0.1% sterile peptone water in a ratio of 1:10 (sample: peptone water, w/v) using a Bag Mixer 400 stomacher lab blender under sterile conditions.…”

Section: Microbial Analysismentioning

confidence: 99%

Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

Kathiresan

Lasekan

2019

CyTA - Journal of Food

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This study examined the potential of incorporating stearic acid in starch-based edible coating formulations in order to increase the quality and shelf-life of fresh-cut papaya ("Sekaki" variety). Glycerol was employed as plasticizer and stearic acid was incorporated in proportions of; 0 %, 1%, 2%, and 3% (w/w). Film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera was chosen because it had low film solubility and water vapour permeability (29.54 ± 0.21, 2.99 ± 0.21), respectively. Furthermore, this film had slightly darker L* value (78.19 ± 1.21) which is an advantage because it will be able to reduce the loss of ascorbic acid (AA) which is sensitive to light and acceptable level of mechanical property The properties of the fresh-cut papayas were analysed during 12 days of storage at 10°C. The results obtained showed that the edible coating (i.e. film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera) significantly improved the physiochemical properties of fresh-cut papaya in terms of reduced weight loss, better firmness, better colour retention, and a slight decrease in AA content during storage. Furthermore, the microbial analysis showed that, the coating was able to extend the shelf life of fresh-cut papaya up to 12 days at refrigerated conditions.

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

Cited by 56 publications

References 44 publications

Effect of Chitosan/Nano-Titanium Dioxide/Thymol and Tween Films on Ready-to-Eat Cantaloupe Fruit Quality

Effect of Chitosan/Nano-Titanium Dioxide/Thymol and Tween Films on Ready-to-Eat Cantaloupe Fruit Quality

Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage

Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

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