PDF(Pubmed)
Abstract：
Marketing melons (Cucumis melo) as convenient fresh-cut products is popular nowadays. However, damage inflicted by fresh-cut processing results in fast quality degradation and food safety risks. The life of fresh-cut produce can be extended by a modified atmosphere (MA), either generated in a package by tissue respiration (a passive MA) or injected by gas flushing (an active MA). This work investigated the effect of passive and active MA formed in packages of different perforation levels on the quality of fresh-cut melons of two genetic groups: C. melo var. cantalupensis, characterized by climacteric fruit behavior, and non-climacteric C. melo inodorus. The best product preservation was achieved in passive MA packages: non-perforated for inodorus melons and micro-perforated for cantalupensis ones. The optimal packages allowed for the preservation of both genotypes for 14 days at 6-8 °C. The major factors limiting the shelf life of fresh-cut melons were microbial spoilage, translucency disorder and hypoxic fermentation associated with cantalupensis melons with enhanced ethyl acetate accumulation. Inodorus melons were found to be preferable for fresh-cut processing since they were less prone to fermented off-flavor development.
摘要：
如今，作为方便的鲜切产品销售甜瓜（Cucumismelo）很受欢迎。然而,鲜切加工造成的损害会导致质量快速下降和食品安全风险。可以通过改良气氛（MA）延长鲜切农产品的寿命，通过组织呼吸（被动MA）在包装中产生或通过气体冲洗（主动MA）注入。这项工作研究了在不同穿孔水平的包装中形成的被动和主动MA对两个遗传群体的鲜切瓜质量的影响：C.melovar。cantalupensis,以更年期水果行为为特征，和非更年期C.meloinodorus。在被动MA包装中实现了最佳的产品保存：无味甜瓜的无孔和小甜瓜的微穿孔。最佳包装允许两种基因型在6-8°C保存14天。微生物腐败是限制鲜切甜瓜保质期的主要因素,透明障碍和低氧发酵与香瓜相关，乙酸乙酯积累增强。发现Inodorus甜瓜更适合鲜切加工，因为它们不易产生发酵的异味。
