Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe Melon

• Autores: Olusola Lamikanra, Dave Kueneman, Dike Ukuku, K.L. Bett-Garber
• Localización: Journal of food science, ISSN 0022-1147, Vol. 70, Nº 9, 2005
• Idioma: inglés
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• Resumen

  • The effect of processing cantaloupe melon under ultraviolet-C (UV-C) radiation on storage properties of the cut fruit at 10 °C was compared with post-cut UV-C fruit treatment and the untreated control. Cutting fruit under UV-C light induced a hypersensitive defense response that resulted in increased accumulation of ascorbate peroxidase relative to the other 2 treatments. Fruit processed under UV-C radiation had the lowest esterase activity throughout the storage period. Lipase activity was higher in post-cut treated fruit than fruit processed under UV-C light and the control fruit. Lipase activity, however, decreased rapidly in fruit processed under UV-C and was undetectable after 7 d of storage. Human sensory aroma evaluation indicates reduced rancidity, and instrumental texture measurements suggested improved firmness retention in fruit cut under UV-C radiation. The treatment also reduced respiration during cut fruit storage. UV-C was effective in reducing yeast, mold, and Pseudomonas spp populations in both treatments. Fresh-cut pieces from whole melon cut under UV light had lower populations of aerobic mesophilic and lactic acid bacteria relative to the control and post-cut treated pieces. Results indicate that while post-cut application of UV improved shelf life of cut cantaloupe melon, cutting fruit under UV-C radiation further improves product quality.