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Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging

Consumers today prefer to purchase ready-to-eat, fresh-cut fruit that is readily available at the markets and retailers. They generally select the fresh-cut fruit base on the quality, freshness, nutrition and safety. The effects of packaging condition on fresh-cut Cantaloupe were studied during 18 d...

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Main Authors: Kamaruddin, Syahidah, Shamsudin, Rosnah, Mohd Adzahan, Noranizan, Othman, Zaulia, Ahmedov, Anvarjon
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:http://psasir.upm.edu.my/id/eprint/32816/1/%2842%29.pdf
http://psasir.upm.edu.my/id/eprint/32816/
http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2842%29.pdf
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spelling my.upm.eprints.328162016-01-27T01:15:05Z http://psasir.upm.edu.my/id/eprint/32816/ Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging Kamaruddin, Syahidah Shamsudin, Rosnah Mohd Adzahan, Noranizan Othman, Zaulia Ahmedov, Anvarjon Consumers today prefer to purchase ready-to-eat, fresh-cut fruit that is readily available at the markets and retailers. They generally select the fresh-cut fruit base on the quality, freshness, nutrition and safety. The effects of packaging condition on fresh-cut Cantaloupe were studied during 18 days of storage at 2°C and 87% RH. Fresh-cut Cantaloupe pieces were packed in a Polypropylene (PP) container. As a control, the container was cover with lid without film, while Sample 1 (S1) was sealed only by a 40 μm PP film and Sample 2 (S2) was sealed with a 40 μm PP film and then adding the lid cover. Changes in colour, firmness Total Soluble Solids (TSS), pH, Titratable Acidity (TA) and Total Plate Count (TPC) were evaluated over time. During storage, it was found that the firmness significantly decreased from day 0 until day in all packaging conditions. Color parameters Luminosity (L*) and Chromaticity (C) were significantly change at the significance level of 95% (p<0.05) while hue angle (hab) were not significant (p<0.05) change for all types of packaging. Meanwhile, pH, Titratable Acidity (TA) and Total Plate Count (TPC) were significantly changed over time at the significance level of 95% (p<0.05). The fresh cut cantaloupe packed with the control method showed better appearance and quality as compared to the other treatments after 18 days of storage. These results suggest that the PP container with a lid cover only (control) is suitable to be used for fresh cut cantaloupe during the first 18 days of storage at 2°C. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/32816/1/%2842%29.pdf Kamaruddin, Syahidah and Shamsudin, Rosnah and Mohd Adzahan, Noranizan and Othman, Zaulia and Ahmedov, Anvarjon (2015) Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging. International Food Research Journal, 22 (2). pp. 753-760. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2842%29.pdf
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
description Consumers today prefer to purchase ready-to-eat, fresh-cut fruit that is readily available at the markets and retailers. They generally select the fresh-cut fruit base on the quality, freshness, nutrition and safety. The effects of packaging condition on fresh-cut Cantaloupe were studied during 18 days of storage at 2°C and 87% RH. Fresh-cut Cantaloupe pieces were packed in a Polypropylene (PP) container. As a control, the container was cover with lid without film, while Sample 1 (S1) was sealed only by a 40 μm PP film and Sample 2 (S2) was sealed with a 40 μm PP film and then adding the lid cover. Changes in colour, firmness Total Soluble Solids (TSS), pH, Titratable Acidity (TA) and Total Plate Count (TPC) were evaluated over time. During storage, it was found that the firmness significantly decreased from day 0 until day in all packaging conditions. Color parameters Luminosity (L*) and Chromaticity (C) were significantly change at the significance level of 95% (p<0.05) while hue angle (hab) were not significant (p<0.05) change for all types of packaging. Meanwhile, pH, Titratable Acidity (TA) and Total Plate Count (TPC) were significantly changed over time at the significance level of 95% (p<0.05). The fresh cut cantaloupe packed with the control method showed better appearance and quality as compared to the other treatments after 18 days of storage. These results suggest that the PP container with a lid cover only (control) is suitable to be used for fresh cut cantaloupe during the first 18 days of storage at 2°C.
format Article
author Kamaruddin, Syahidah
Shamsudin, Rosnah
Mohd Adzahan, Noranizan
Othman, Zaulia
Ahmedov, Anvarjon
spellingShingle Kamaruddin, Syahidah
Shamsudin, Rosnah
Mohd Adzahan, Noranizan
Othman, Zaulia
Ahmedov, Anvarjon
Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging
author_facet Kamaruddin, Syahidah
Shamsudin, Rosnah
Mohd Adzahan, Noranizan
Othman, Zaulia
Ahmedov, Anvarjon
author_sort Kamaruddin, Syahidah
title Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging
title_short Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging
title_full Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging
title_fullStr Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging
title_full_unstemmed Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging
title_sort quality changes of fresh cut cantaloupe (cucumis melo l. var reticulatus cv. glamour) in different types of polypropylene packaging
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/32816/1/%2842%29.pdf
http://psasir.upm.edu.my/id/eprint/32816/
http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2842%29.pdf
_version_ 1643830699982061568
score 13.211869

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