Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons

Amaro, A. L.; Beaulieu, John C.; Grimm, Casey C.; Stein, R. E.; Almeida, Domingos P.F.

doi:10.1016/j.foodchem.2011.06.052

Cited by 81 publications

(50 citation statements)

References 33 publications

(71 reference statements)

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“…PP wrapping may be responsible for low biosynthesis in esters and poor flavor intensity as consequence of the lower oxygen level in the PP package (Amaro et al 2012). The sanitizer did not affect the loss of flavor, while the score decreased within the first few days of storage in all samples.…”

Section: Sensory Analysismentioning

confidence: 87%

“…MAP techniques have the potential to delay and arrest microbial spoilage and consequently may reduce the softening of fresh-cut melon (Aguayo et al 2004). Nevertheless, several authors (Amaro et al 2012;Botondi et al 2014) reported controversial results on the use of MAP for the storage of fresh-cut melon, with no effect on delaying the natural softening of the product.…”

Section: Firmnessmentioning

confidence: 99%

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A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon

2016

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Ozonated water and peracetic acid were tested as sanitizers to enhance the storability of fresh-cut melon cubes. Sanitizers were also combined with suitable packaging materials (polypropylene and polylactic acid based plastic films). Fresh-cut melon cubes were stored at 4°C for up to 7 days. Ozonated water and peracetic acid treatments were given by dipping cubes into 0.8 ppm O 3 and 100 ppm Tsunami 100™ solutions, respectively, for 3 min. Both sanitizers exhibited efficiency in reducing the total microbial counts on melon cubes (< 2 log CFU g −1 ). Respiratory activity and ethylene production were both affected by the interaction between the sanitizer and the packaging used. Carbon dioxide and oxygen reached 9.89 kPa and 12.20 kPa partial pressures, respectively, using peracetic acid treatment in combination with polypropylene film packaging, consequently developing off-odors starting from day 3. Strong color changes were noted in cubes stored in polylactic acid packaging after 7 days of storage, affecting the sensory quality of the melon cubes. Sensory evaluation (overall visual quality) indicated loss in flavor in the polypropylene packaging. The overall visual quality started to decline on 3rd day because of the development of translucency.Overall, the use of ozone in combination with polypropylene packaging provided the best solution to maintain the quality of melon cubes for up to 5 days of storage at 4°C.

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Section: Sensory Analysismentioning

confidence: 87%

Section: Firmnessmentioning

confidence: 99%

A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon

2016

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“…After extraction, the stir bars were removed from the vials, rinsed with deionized water, blotted dry on a lint free tissue and placed in glass thermo desorption tubes. The tubes were placed on an autosampler equipped with a Twister Desorption Unit (MPS2-TDU, Gerstel, Inc., Baltimore, MD, U.S.) mounted on a HP6890 GC (Agilent Technologies) where samples were analyzed using identically published conditions (Amaro, Beaulieu, Grimm, Stein, & Almeida, 2012), through a HP-5 capillary column (30 m Â 0.25 mm Â 0.25 lm, Agilent Technologies) that was interfaced to an HP5973 MSD (Agilent Technologies).…”

Section: Gc-ms Volatile Preparationmentioning

confidence: 99%

“…Modified HS SPME GC-MS volatile methods have been routinely used for several years in fruit appraisals in our laboratory, along with the highly analogous SBSE technique (Amaro et al, 2012;Beaulieu & Grimm, 2001). However, as several less polar and solvent-extracted volatiles were previously reported in pomegranate (Cadwallader et al, 2010;Raisi, Aroujalian, & Kaghazchi, 2008;Yamagami & Umano, 2000), a few volatile extraction techniques (SPME, SBSE and Tenax) were investigated, attempting to rapidly capture compounds previously reported as potential pomegranate odorants.…”

Section: Volatile Recovery Using Various Extraction Techniques In Pommentioning

confidence: 99%

HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

Beaulieu

Stein-Chisholm²

2016

Food Chemistry

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“…MAP compositions for minimally processed fruit and vegetables were recently studied [16][17][18][19][20][21][22]. In general, a high O 2 concentration is used for fresh food due to the benefits of effective inhibition of yeast growth, preservation of aromatic volatiles, and low browning.…”

Section: Short Shelf Life Foods (Fresh Fruit and Vegetables)mentioning

confidence: 99%

Packaging Concepts for Ready-to-Eat Food: Recent Progress

Silberbauer

Schmid

2017

J Package Technol Res

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During recent years the market for convenience foods has grown rapidly. More and more consumers prefer ready-to-eat (RTE) products because of their advantageous minimal input of time and effort. The increasing awareness of health means there is a need for nutritious, high quality ready meals. Due to technological developments, the packaging industry is continuously coming up with innovative packaging. This is being driven by ecological challenges, policy, and consumer demands. However, only a few studies have hitherto been published on innovative packaging concepts for RTE food. The purpose of this review is to evaluate the status quo and recent progress in this area. It is important to understand the crucial factors for food packaging for RTE food, namely food safety and quality. Packaging concepts have focused on preventing microbial growth, so protecting consumers from food-borne diseases. Bio-based packaging materials such as polylactic acid and chitosan have limited mechanical properties. The use of nanomaterials or natural essential oils to replace synthetic additives could alleviate this. The combination with modified atmosphere packaging showed improvements and prolongation of the shelf life.

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Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons

Cited by 81 publications

References 33 publications

A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon

A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon

HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

Packaging Concepts for Ready-to-Eat Food: Recent Progress

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