Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment

Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe.

Cantaloupes are associated with recent outbreaks of foodborne illnesses and recalls. Therefore, new approaches are needed for sanitization of whole and cut fruit. In the present study, whole cantaloupes were submerged into water in the following 3 conditions: 10 degrees C water for 20 min (control), 20 ppm chlorine at 10 degrees C for 20 min, and 76 degrees C water for 3 min. Populations of mic...

Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe.

This research investigates the efficacy of gaseous ozone, applied under partial vacuum in a controlled reaction chamber, for the elimination of Salmonella inoculated on melon rind. The performance of high dose, short duration treatment with gaseous ozone, in this pilot system, on the microbial and sensory quality of fresh-cut cantaloupes was also evaluated. Gaseous ozone (10,000 ppm for 30 min ...

Effect of Transport Vibration on Quality of Minimally Processed and Packaged Fresh-Cut Cantaloupe

This study was undertaken to determine the quality of packaged fresh cut cantaloupe subjected to transport vibration after treating with various anti-browning agents. Cantaloupe (Cucumis melo) pieces were dipped in two anti-browning solutions: Treat­ ment-A (2% ascorbic acid + 1% calcium chloride + 0.5% citric acid) and Treatment-B (3% NatureSealTM) for 2 minutes and packaged in bio-based clams...

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

Cantaloupe and honeydew melon cultivars were processed and stored under a high oxygen passive modified atmosphere packaging (MAP) or reduced oxygen controlled atmosphere (CA; 5 kPa O2 + 10 kPa CO2 and balance N2) for 14 days at 5 C. Atmosphere did not affect softening rate or soluble solids content and had a negligible effect on colour. Volatile compounds known as flavour-important in melons we...

Environmental Friendly Sanitation to Improve Quality and Microbial Safety of Fresh-Cut Vegetables