Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry
International Journal of Nutrition and Food Sciences
Volume 6, Issue 4, July 2017, Pages: 158-166
Received: Apr. 11, 2017;
Accepted: Apr. 24, 2017;
Published: Jun. 7, 2017
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Aminah Myriah Mason, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Meijun Yi, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Jing Kong, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Michael Rickaille, College of Agricultural Economics and Management, Nanjing Agricultural University, Nanjing, China
Xingping Yang, Institute of Vegetables, Jiangsu Academy of Agricultural Sciences, Nanjing, China
Zhifang Yu, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.
Aminah Myriah Mason,
Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry, International Journal of Nutrition and Food Sciences.
Vol. 6, No. 4,
2017, pp. 158-166.
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