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 clamshell containers and vibrated for 60 minutes (ASTM 4169, Truck assurance level II). Vibration of cut-cantaloupe packaged in sample containers had a positive effect on the flavor and overall lik­ ing. The overall liking scores were higher than 6(slightly like) on a hedonic scale of 1–9 for all samples except for vibrated-Treatment-A. The texture of vibrated cut-cantaloupe deteriorated with time, which was partially supported by firmness values obtained using a Kramer shear press. Treatment-B cut-cantaloupe subjected to vibration per­ formed better than Treatment-A for appearance, flavor, texture and overall acceptability. No off-odor, sliminess or mold growth was ob­ served in any of the samples during 10-day storage at 5°C ± 0.3°C. The sensory panel examined the final quality of fresh-cut fruit for sev­ eral quality parameters at day 1, 4, 7 and 10 after being vibrated and stored in bio-based packaging made from Poly (lactide) (PLA) poly­ mer. These findings are significant for quality preservation of cut-can­ taloupe during transportation and distribution channels.