Heat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis meloL.)

Abstract

Introduction. Melon (Cucumis melo L.) is highly appreciated by consumers due to its sensory attributes and nutritional content. Producing minimally processed fruit has potential, because consumers look for freshness and convenience. However, fresh-cut processing increases the contact enzymes and their respective substrates because the cell tissue rupture, and this causes browning, softening and decay. This study investigated the effect of a combination of heat treatment with active modified atmosphere packaging on the quality of fresh-cut melons. Materials and methods. Whole 'Charentais' melon fruits were dipped in hot water (at 50 • C for 30 min), cooled, minimally processed and packaged in traditional polymeric film (oriented polypropylene, OPP) or biodegradable film (polylactic acid, PLA) with an initial flush of a gas mixture composed of 2−3% O 2 and 7−8% CO 2. The quality of the fresh-cut melons was monitored for 11 days after treatment. Results and discussion. Gas changes demonstrated that (i) PLA permeability was higher than OPP permeability, and (ii) the heat treatment could temporarily reduce the respiration rate of fresh-cut melons. Heat treatment as a stress could also increase the beta-carotene content. Conclusion. The combination of heat treatment and active MAP with OPP film significantly improved both the decay development and the visual quality of fresh-cut melons for up to 11 days. Keywords: melon / Cucumis melo / respiration rate / fruit quality trait / fresh-cut fruit / modified atmosphere packaging / biodegradable film Résumé-Un traitement thermique associé aux emballages actifs améliore la conservation des melons (Cucumis melo L.) frais découpés. Introduction. Le melon (Cucumis melo L.) est très apprécié des consommateurs en raison de ses caractéristiques sensorielles et de son contenu nutritionnel. La production de fruits peu transformés a un fort débouché, parce que les consommateurs recherchent la fraîcheur et la commodité des produits. Cependant, la découpe en frais augmente le contact des enzymes et leurs substrats, ce qui provoque brunissement, ramollissement et pourrissement du fruit. Ce travail a étudié l'effet de la combinaison d'un traitement thermique avec un conditionnement sous atmosphère modifiée (MAP) sur la qualité des melons frais découpés. Matériel et méthodes. Des melons charentais entiers ont été plongés dans l'eau chaude (à 50 • C pendant 30 min), refroidis, légèrement transformés puis emballés dans un film polymère traditionnel (polypropylène orienté, OPP) ou dans un film biodégradable (acide polylactique, PLA) en présence d'un mélange gazeux initial composé de 2−3 % O2 et 7−8 % CO2. La qualité des melons frais découpés a été suivie pendant 11 jours après traitement. Résultats et discussion. Les changements de composition gazeuse ont montré que : (i) la perméabilité membranaire du PLA était plus élevée que celle du OPP, (ii) le traitement thermique pouvait réduire de façon momentanée la fréquence respiratoire des melons frais coupés. Le stress provoqué par le traitement ...

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