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dc.contributor.authorMorgado, Cristiane Maria A. [UNESP]
dc.contributor.authorSallanon, Huguette
dc.contributor.authorMattiuz, Ben-Hur [UNESP]
dc.contributor.authorNilprapruck, Phrutiya
dc.contributor.authorCharles, Florence
dc.date.accessioned2018-11-27T06:13:50Z
dc.date.available2018-11-27T06:13:50Z
dc.date.issued2016-01-01
dc.identifierhttp://dx.doi.org/10.1051/fruits/2015039
dc.identifier.citationFruits. Les Ulis Cedex A: Edp Sciences S A, v. 71, n. 1, p. 9-15, 2016.
dc.identifier.issn0248-1294
dc.identifier.urihttp://hdl.handle.net/11449/165029
dc.description.abstractIntroduction. Melon (Cucumis melo L.) is highly appreciated by consumers due to its sensory attributes and nutritional content. Producing minimally processed fruit has potential, because consumers look for freshness and convenience. However, fresh-cut processing increases the contact enzymes and their respective substrates because the cell tissue rupture, and this causes browning, softening and decay. This study investigated the effect of a combination of heat treatment with active modified atmosphere packaging on the quality of fresh-cut melons. Materials and methods. Whole 'Charentais' melon fruits were dipped in hot water (at 50 degrees C for 30 min), cooled, minimally processed and packaged in traditional polymeric film (oriented polypropylene, OPP) or biodegradable film (polylactic acid, PLA) with an initial flush of a gas mixture composed of 2-3% O-2 and 7-8% CO2. The quality of the fresh-cut melons was monitored for 11 days after treatment. Results and discussion. Gas changes demonstrated that (i) PLA permeability was higher than OPP permeability, and (ii) the heat treatment could temporarily reduce the respiration rate of fresh-cut melons. Heat treatment as a stress could also increase the beta-carotene content. Conclusion. The combination of heat treatment and active MAP with OPP film significantly improved both the decay development and the visual quality of fresh-cut melons for up to 11 days.en
dc.description.sponsorshipCampus France
dc.format.extent9-15
dc.language.isoeng
dc.publisherEdp Sciences S A
dc.relation.ispartofFruits
dc.sourceWeb of Science
dc.subjectmelon
dc.subjectCucumis melo
dc.subjectrespiration rate
dc.subjectfruit quality trait
dc.subjectfresh-cut fruit
dc.subjectmodified atmosphere packaging
dc.subjectbiodegradable film
dc.titleHeat treatment and active packaging to improve the storage of fresh-cut melons (Cucumis melo L.)en
dc.typeArtigo
dcterms.rightsHolderEdp Sciences S A
dc.contributor.institutionUniv Avignon & Pays Vaucluse
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.description.affiliationUniv Avignon & Pays Vaucluse, Lab Physiol Fruits & Legumes UMR Qualisud, F-84018 Avignon, France
dc.description.affiliationUniv Estadual Paulista, Dept Tecnol, Sao Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Tecnol, Sao Paulo, Brazil
dc.identifier.doi10.1051/fruits/2015039
dc.identifier.wosWOS:000367795800003
dc.rights.accessRightsAcesso aberto
dc.identifier.fileWOS000367795800003.pdf
unesp.author.lattes6672208043130248[3]
unesp.author.orcid0000-0001-6711-3374[3]
dc.relation.ispartofsjr0,298
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