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Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Cantaloupes continue to ripen after harvesting which is caused by ethylene production due to climacteric behaviour during postharvest storage. In this study, the cantaloupe fruits harvested at commercial maturity were evaluated for quality attributes during three weeks of storage at 10°C and a relat...

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Main Authors: Zainal Abidin, Munira, Shamsuddin, Rosnah, Othman, Zaulia, Abdul Rahman, Russly
Format: Article
Language:English
English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
Online Access:http://psasir.upm.edu.my/id/eprint/28640/1/28640.pdf
http://psasir.upm.edu.my/id/eprint/28640/
http://www.ifrj.upm.edu.my/volume-20-2013.html
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spelling my.upm.eprints.286402015-06-03T03:43:33Z http://psasir.upm.edu.my/id/eprint/28640/ Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour) Zainal Abidin, Munira Shamsuddin, Rosnah Othman, Zaulia Abdul Rahman, Russly Cantaloupes continue to ripen after harvesting which is caused by ethylene production due to climacteric behaviour during postharvest storage. In this study, the cantaloupe fruits harvested at commercial maturity were evaluated for quality attributes during three weeks of storage at 10°C and a relative humidity (RH) of 90±5%. In addition, fresh-cut samples were stored for a further 19 days at 2°C and 87% RH. The fresh-cut samples were prepared on a weekly basis by dipping into deionised water (control) at 2°C for 1 minute. The effect of postharvest storage of cantaloupe on the physico-chemical properties and microbial activity was observed prior to fresh-cut processing. It was found that firmness, luminosity (L*), and titratable acidity (TA) decreased, while total soluble solids (TSS), pH, TSS:TA ratio, microbial activity (total plate count (TPC) and yeast and mould (YM)) of the fresh-cut increased over the postharvest storage period of the fruit. Meanwhile, the orange colour and the intensity (hue angle, hab, and chromaticity) of the flesh did not differ significantly during storage. The cantaloupe stored for three weeks at a low temperature indicated a successful potential for fresh-cut processing due to good maintenance of the product quality. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28640/1/28640.pdf Zainal Abidin, Munira and Shamsuddin, Rosnah and Othman, Zaulia and Abdul Rahman, Russly (2013) Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour). International Food Research Journal, 20 (2). pp. 953-960. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-20-2013.html English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Cantaloupes continue to ripen after harvesting which is caused by ethylene production due to climacteric behaviour during postharvest storage. In this study, the cantaloupe fruits harvested at commercial maturity were evaluated for quality attributes during three weeks of storage at 10°C and a relative humidity (RH) of 90±5%. In addition, fresh-cut samples were stored for a further 19 days at 2°C and 87% RH. The fresh-cut samples were prepared on a weekly basis by dipping into deionised water (control) at 2°C for 1 minute. The effect of postharvest storage of cantaloupe on the physico-chemical properties and microbial activity was observed prior to fresh-cut processing. It was found that firmness, luminosity (L*), and titratable acidity (TA) decreased, while total soluble solids (TSS), pH, TSS:TA ratio, microbial activity (total plate count (TPC) and yeast and mould (YM)) of the fresh-cut increased over the postharvest storage period of the fruit. Meanwhile, the orange colour and the intensity (hue angle, hab, and chromaticity) of the flesh did not differ significantly during storage. The cantaloupe stored for three weeks at a low temperature indicated a successful potential for fresh-cut processing due to good maintenance of the product quality.
format Article
author Zainal Abidin, Munira
Shamsuddin, Rosnah
Othman, Zaulia
Abdul Rahman, Russly
spellingShingle Zainal Abidin, Munira
Shamsuddin, Rosnah
Othman, Zaulia
Abdul Rahman, Russly
Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
author_facet Zainal Abidin, Munira
Shamsuddin, Rosnah
Othman, Zaulia
Abdul Rahman, Russly
author_sort Zainal Abidin, Munira
title Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
title_short Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
title_full Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
title_fullStr Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
title_full_unstemmed Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
title_sort effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (cucumis melo l. reticulatus cv. glamour)
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/28640/1/28640.pdf
http://psasir.upm.edu.my/id/eprint/28640/
http://www.ifrj.upm.edu.my/volume-20-2013.html
_version_ 1643829525158559744
score 13.211869

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