1. Improving quality maintenance of fresh-cut watermelons
- Author
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Lee, YZ
- Abstract
Fresh-cut fruit products value-add convenience for consumers. This research was to identify significant factors that impact the quality maintenance of fresh-cut watermelon and suggest processes that can be implemented by the industry to address them. The effects of both processing and storage factors on fresh-cut watermelon quality and shelf-life were therefore investigated in both laboratory and industrial conditions in collaboration with industrial partners. Experiments were conducted on harvest factors that determine whole watermelon fitness for fresh-cuts, effects of commercial operating cutting conditions on quality maintenance responses and impacts of ethylene from harvest through to storage. The significance of processing factors on fresh-cut watermelon quality maintenance was evaluated with two screening trials with four processing factors in each. Trial 1 utilised Plackett-Burman Screening Design and Trial 2 used a Definitive Screening Design. Better fresh-cut quality over storage was associated with 0.5 hr holding time, 200 µL/L free chlorine pre-cut sanitation of whole watermelons, 0 µL/L free chlorine post-cut sanitation (no sanitiser application), 3 cm cut size, 0.3 M calcium ascorbate and misting of both post-cut sanitiser and antioxidants. Further trials indicated the importance of pre- and post-cut storage temperatures and methods of sanitiser application. The exposure of watermelons to ethylene was examined by assessing the concentration of ambient ethylene at various points along the supply chain. These were from the air at the farm, processing area, distribution centres, and supermarket stores as well as from the headspaces above packaged fresh-cut product. Ethylene concentrations in distribution centres and in the fresh-cut headspace were at levels (4 µL/L to 10 µL/L) associated with accelerated degradation of whole watermelon quality such as firmness, appearance, and development of watersoaking symptoms. The exposure of fresh-cut watermelon to ethylene was investigated in the laboratory. The effects of four ethylene concentrations (< 0.05) in only two batches. Similarly, respiration, ethylene production rates, ion leakage and watersoaking were significantly affected by ethylene concentration in two of the six batches. There was no evidence for firmness, and soluble solid content being affected by ethylene concentration. In contrast, combined data from the six batches identified undesirable changes in hue angle and lightness in fresh-cut watermelons flushed with the lowest ethylene concentration (
- Published
- 2023
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