eCite Digital Repository

Effects of pre- and post-cut storage temperatures on fresh-cut watermelon quality and shelf-life

Citation

Lee, YZ and Wilson, MD and Ross, T and Davies, NW and Stanley, RA, Effects of pre- and post-cut storage temperatures on fresh-cut watermelon quality and shelf-life, 4th Asia Symposium on Quality Management in Postharvest Systems, 12-14 September 2017, Jeonju, South Korea. Acta Horticulturae, pp. 249-255. ISSN 0567-7572 (2018) [Refereed Conference Paper]


Preview
PDF
Pending copyright assessment - Request a copy
515Kb
  

DOI: doi:10.17660/ActaHortic.2018.1210.35

Abstract

Fresh-cut watermelon is increasingly popular among consumers but challenges remain in keeping its eating quality. Processing removes the protective skin layer that usually provides a buffer for internal fruit tissues against environmental stresses and maintains elevated CO2 and lowered O2 gas levels. Low temperatures are used to slow microbial growth and prolong shelf-life of cut fruit by reducing oxidative, enzymatic and metabolic reactions that lead to accelerated senescence. However, little information is available on the interactive effects of the initial whole fruit temperature with subsequent fresh-cut product storage temperature on the consequences for shelf-life of fresh-cut watermelons. Whole watermelons were stored for 21 h at 4, 21 or 30C, before being sanitised, cut into cubes, packaged and stored at 4 or 7C until analysed. Interaction between the factors of storage temperature before and after cutting led to juice drip pH and soluble solid content changes. Lower whole-fruit temperature and lower storage temperature of fresh-cuts significantly reduced O2 consumption and CO2 production rates. Headspace ethylene levels were also reduced by lower fresh-cut watermelon storage temperatures. Preliminary trials show fruit aroma levels at day 5 scored higher when whole watermelons were stored at 21C than either 4 or 30C. In a second experiment, watermelon cubes were processed together with honeydew, rockmelon, pineapple and apple and then sealed individually or as a fruit-mix and stored at 4C until analysed. Ethylene levels as high as 95 ppm were measured in the headspace of fruit-mix samples, with increased water soaking appearance of watermelon cubes. Our results demonstrate the need to consider the storage temperature of both whole and fresh-cut watermelons to extend shelf-life by controlling physiological aspects such as respiration. There is also potential for selecting fruits in fresh-cut fruit-mixes that minimise ethylene production to lower the impacts on fresh-cut watermelon shelf-life.

Item Details

Item Type:Refereed Conference Paper
Keywords:carbon dioxide, ethylene, fresh-cut, minimally processed, oxygen, respiration, shelf-life, storage, temperature, watermelon, whole-fruit
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Plant Production and Plant Primary Products
Objective Group:Harvesting and Packing of Plant Products
Objective Field:Fresh Fruit and Vegetables (Post Harvest)
Author:Lee, YZ (Mr Yan Lee)
Author:Wilson, MD (Dr Matthew Wilson)
Author:Ross, T (Associate Professor Tom Ross)
Author:Davies, NW (Associate Professor Noel Davies)
Author:Stanley, RA (Professor Roger Stanley)
ID Code:128714
Year Published:2018
Deposited By:TIA - Research Institute
Deposited On:2018-10-09
Last Modified:2018-10-18
Downloads:0

Repository Staff Only: item control page