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Journal articles on the topic 'Fresh-cut melon'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

UKUKU, DIKE O., GERALD M. SAPERS, and WILLIAM F. FETT. "ATP Bioluminescence Assay for Estimation of Microbial Populations of Fresh-Cut Melon†." Journal of Food Protection 68, no. 11 (2005): 2427–32. http://dx.doi.org/10.4315/0362-028x-68.11.2427.

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Estimation of microbial numbers in foods by conventional microbiological techniques takes days, so there is a need for faster methods that can give results in minutes. Research was undertaken to investigate the use of bioluminescent ATP determination and a firefly luciferase assay to estimate the initial population of aerobic mesophilic bacteria on fresh-cut melons immediately after preparation and during storage at 5 or 15°C for up to 12 days. Populations of aerobic mesophilic bacteria on fresh-cut cantaloupe prepared immediately from unsanitized whole melons averaged 3.42 log CFU/g, correspo

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2

Lin, Yilin, Jiamiao Hu, Shiyang Li, et al. "Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon." Molecules 24, no. 13 (2019): 2374. http://dx.doi.org/10.3390/molecules24132374.

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Fresh-cut fruits and vegetables are the main sources of foodborne illness outbreaks with implicated pathogens such as Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. This study aimed at investigating the influence of two key parameters (concentration of curcumin and illumination time) on the effects of curcumin-based photodynamic sterilization on the preservation of fresh-cut Hami melons. The results indicated that illumination with 50 μmol/L curcumin for 60 min using a blue LED lamp reduced the total aerobic microorganism count by ~1.8 log CFU/g in fresh-cut Hami melons. Bes

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3

Mannozzi, Cinzia, Virginia Glicerina, Urszula Tylewicz, et al. "Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage." Applied Sciences 11, no. 18 (2021): 8510. http://dx.doi.org/10.3390/app11188510.

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This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed

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4

Leverentz, Britta, William S. Conway, Mary J. Camp, et al. "Biocontrol of Listeria monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin." Applied and Environmental Microbiology 69, no. 8 (2003): 4519–26. http://dx.doi.org/10.1128/aem.69.8.4519-4526.2003.

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ABSTRACT The fresh-cut produce industry has been the fastest-growing portion of the food retail market during the past 10 years, providing consumers with convenient and nutritious food. However, fresh-cut fruits and vegetables raise food safety concerns, because exposed tissue may be colonized more easily by pathogenic bacteria than intact produce. This is due to the higher availability of nutrients on cut surfaces and the greater potential for contamination because of the increased amount of handling. We found that applied Listeria monocytogenes populations survived and increased only slightl

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5

LEVERENTZ, BRITTA, WILLIAM S. CONWAY, ZEMPHIRA ALAVIDZE, et al. "Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study." Journal of Food Protection 64, no. 8 (2001): 1116–21. http://dx.doi.org/10.4315/0362-028x-64.8.1116.

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The preparation and distribution of fresh-cut produce is a rapidly developing industry that provides the consumer with convenient and nutritious food. However, fresh-cut fruits and vegetables may represent an increased food safety concern because of the absence or damage of peel and rind, which normally help reduce colonization of uncut produce with pathogenic bacteria. In this study, we found that Salmonella Enteritidis populations can (i) survive on fresh-cut melons and apples stored at 5°C, (ii) increase up to 2 log units on fresh-cut fruits stored at 10°C, and (iii) increase up to 5 log un

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6

Conte, Amalia, Carmela Scrocco, Incoronata Brescia, and Matteo Alessandro Del Nobile. "Different packaging strategies for fresh-cut ‘barattiere’ melon cultivar (cucumis meloL.)." International Journal of Food Science & Technology 44, no. 7 (2009): 1422–28. http://dx.doi.org/10.1111/j.1365-2621.2009.01973.x.

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7

UKUKU, DIKE O., and WILLIAM FETT. "Behavior of Listeria monocytogenes Inoculated on Cantaloupe Surfaces and Efficacy of Washing Treatments To Reduce Transfer from Rind to Fresh-Cut Pieces†." Journal of Food Protection 65, no. 6 (2002): 924–30. http://dx.doi.org/10.4315/0362-028x-65.6.924.

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Attachment and survival of Listeria monocytogenes on external surfaces (rind) of inoculated cantaloupe, resistance of the surviving bacteria to chlorine or hydrogen peroxide treatments, transfer of the pathogen from unsanitized and sanitized rinds to fresh-cut tissues during cutting and growth, and survival of L. monocytogenes on fresh-cut pieces of cantaloupe were investigated. Surface treatment with 70% ethanol to reduce the native microflora on treated melon, followed by immersion in a four-strain cocktail of L. monocytogenes (108 CFU/ml) for 10 min, deposited 4.2 log10 CFU/cm2 and 3.5 log1

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8

Mayen, Carlos, Maria I. Marshall, and Jayson Lusk. "Fresh-Cut Melon—The Money Is in the Juice." Journal of Agricultural and Applied Economics 39, no. 3 (2007): 597–609. http://dx.doi.org/10.1017/s1074070800023294.

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Fruit is an important component of the food industry in the United States, and “fresh-cut” products are an increasing portion of that consumption. We found that packaging and juice content played a significant role in the choices Indiana consumers made when purchasing fresh-cut melon products. Brand was not as important as the other fresh-cut melon attributes. Indiana consumers had a clear dislike for cup-shaped transparent packages compared with tamper-proof, bowl, and squared packages. However, they were willing to pay a premium for packages that have no fruit juices on the bottom.

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9

UKUKU, DIKE O., VLASTA PILIZOTA, and GERALD M. SAPERS. "Effect of Hot Water and Hydrogen Peroxide Treatments on Survival of Salmonella and Microbial Quality of Whole and Fresh-Cut Cantaloupe†." Journal of Food Protection 67, no. 3 (2004): 432–37. http://dx.doi.org/10.4315/0362-028x-67.3.432.

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Cantaloupe melon has been associated with outbreaks of salmonellosis. Contamination might be introduced into the flesh from the rind by cutting or by contact of cut pieces with contaminated rinds. Our objectives were to investigate the efficacy of hot water or hot 5% hydrogen peroxide treatments in reducing the population of native microflora and inoculated Salmonella on cantaloupe rind and transfer to fresh-cut tissue during cutting. Whole cantaloupes, inoculated with a cocktail of Salmonella serovars to give 4.6 log CFU/cm2 and stored at 5 or 20°C for up to 5 days, were treated with hot wate

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10

Tappi, Silvia, Giorgia Gozzi, Lucia Vannini, et al. "Cold plasma treatment for fresh-cut melon stabilization." Innovative Food Science & Emerging Technologies 33 (February 2016): 225–33. http://dx.doi.org/10.1016/j.ifset.2015.12.022.

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11

UKUKU, DIKE O., MODESTO OLANYA, DAVID J. GEVEKE, and CHRISTOPHER H. SOMMERS. "Effect of Native Microflora, Waiting Period, and Storage Temperature on Listeria monocytogenes Serovars Transferred from Cantaloupe Rind to Fresh-Cut Pieces during Preparation†." Journal of Food Protection 75, no. 11 (2012): 1912–19. http://dx.doi.org/10.4315/0362-028x.jfp-12-191.

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The most recent outbreak of listeriosis linked to consumption of fresh-cut cantaloupes indicates the need to investigate the behavior of Listeria monocytogenes in the presence of native microflora of cantaloupe pieces during storage. Whole cantaloupes were inoculated with L. monocytogenes (108-CFU/ml suspension) for 10 min and air dried in a biosafety cabinet for 1 h and then treated (unwashed, water washed, and 2.5% hydrogen peroxide washed). Fresh-cut pieces (~3 cm) prepared from these melons were left at 5 and 10°C for 72 h and room temperature (20°C) for 48 h. Some fresh-cut pieces were le

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12

Benedetti, B. C., P. Gómez, M. Martins, A. Conesa, and F. Artés. "Effect of Pre-processing Controlled Atmosphere Storage on the Quality of Fresh-cut Galia Melons." Food Science and Technology International 14, no. 5_suppl (2008): 13–19. http://dx.doi.org/10.1177/1082013208095687.

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The effects of controlled atmosphere (CA) storage of whole Galia melon on its physical, chemical, and sensory quality after minimal processing were evaluated. High quality fruits washed with 200 mg/L NaClO water solution were stored at 8 °C and 95% RH under CA of 4 kPa O2 + 15 kPa CO2 (T1), 4 kPa O 2 + 10 kPa CO2 (T2) and 21 kPa O2 + 0 kPa CO 2 (T3, air as control). Melons were removed from CA after 10 and 28 days, kept in air at 5 °C for 24 h and then minimally processed in a disinfected cold room at 5 °C. Trapezoidal sections were washed with 100 mg/L NaClO, rinsed and drained. Melon pieces

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13

LARSON, ANN E., and ERIC A. JOHNSON. "Evaluation of Botulinal Toxin Production in Packaged Fresh-Cut Cantaloupe and Honeydew Melons." Journal of Food Protection 62, no. 8 (1999): 948–52. http://dx.doi.org/10.4315/0362-028x-62.8.948.

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The ability of Clostridium botulinum to produce toxin on cubed, packaged melons was investigated relative to microbial spoilage at various incubation temperatures and in different packaging systems. Freshly cut cubes (approximately 2.5 cm3) of cantaloupe and honeydew melons were surface inoculated with a 10 strain mixture of proteolytic and nonproteolytic spores of C. botulinum (10 to 15 cubes per package; approximately 100 total spores per package). To initially evaluate toxin production and spoilage in a passively modified atmosphere, melon cubes were loosely packaged in air in polyethylene

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14

Sulasmi, Ni Wayan, I. Made Supartha Utama, and I. Gusti Ketut Arya Arthawan. "Pengaruh Pelapisan Gel Lidah Buaya dengan Campuran Asam Askorbat dan Kalium Sorbat terhadap Susut Bobot, pH dan Organoleptik Buah Melon Potong Segar." Jurnal BETA (Biosistem dan Teknik Pertanian) 9, no. 2 (2021): 159. http://dx.doi.org/10.24843/jbeta.2021.v09.i02.p02.

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ABSTRAK Buah melon yang telah mengalami pengolahan minimal memiliki sifat mudah rusak (perishable) dengan masa simpan yang relative singkat. Penelitian ini bertujuan untuk mengatahui pengaruh pelapisan gel lidah buaya dengan campuran asam askorbat dan kalium sorbat terhadap susut bobot, pH dan organoleptik buah melon potong segar atau proses minimal. Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari dua faktor perlakuan yaitu konsentrasi asam askorbat (0%, 1.5% dan 3%) dan kalium sorbat (0%, 0.2% dan 0.4%). Percobaan ini diulang sebanyak tiga kali dengan suhu penyimpanan 5

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15

Portela, Silvina I., and Marita I. Cantwell. "361 Quality Changes During Storage of Intact and Fresh-cut Cantaloupe Melon." HortScience 34, no. 3 (1999): 505E—506. http://dx.doi.org/10.21273/hortsci.34.3.505e.

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Although minimal processing increases the perishability of products, largely due to microbial decay, quality changes may be similar between tissues from intact produce and fresh-cut pieces. This study compared pulp quality changes of intact cantaloupe melons and of sanitized fresh-cut pieces (1.8 x 3-cm cylinders) during storage in air at 2.5 (cv. Corona) and 5 °C (cv. Corona and Durango) for 15 days. Quality evaluations included subjective (visual quality, decay, translucency, aroma, off-odor) and objective (color, firmness, SSC) measurements. At 5 °C, visual quality of the pieces was below t

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16

Saftner, Robert, Gene Lester, and Judith A. Abbott. "(186) Fresh-cut Chunks of a New Orange-fleshed Melon Genotype: Analytical and Sensory Comparisons to Its Inbred Parents, and to Commercial Cantaloupe and Green-fleshed Honeydew Harvested in Winter." HortScience 41, no. 4 (2006): 1018B—1018. http://dx.doi.org/10.21273/hortsci.41.4.1018b.

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A new hybrid orange-fleshed netted melon has been bred specifically for use by the fresh-cut industry in winter. Quality characteristics of fresh-cut chunks from the hybrid were compared to those of its parental lines and to commercial cantaloupe and honeydew fruits available in winter. Female parent and hybrid chunks had higher soluble solids content (SSC) and firmness, and lower aromatic volatile concentrations versus that of the male parent. Hybrid chunks also had higher SSC (>3%) and were firmer (>5 N) than commercial fruit, and showed no appreciable differences in aromatic volatile

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17

Beaulieu, John C. "Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to-eat Fresh-cut Melons and Apples." HortScience 41, no. 1 (2006): 65–73. http://dx.doi.org/10.21273/hortsci.41.1.65.

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Examples from various harvest regimes, storage regimes, cultivars and different packaging methods are presented to characterize volatile ester differences after cutting and how changes occur in characteristic flavors throughout the postharvest life of certain cut fruit products. In many fresh-cut cantaloupe cultivars and in honeydew, there was a relative increase in nonacetates and coinciding relative decrease in acetates during storage. A similar and consistent nonacetate:acetate ester ratio was conserved in cantaloupe from eastern and western U.S. regions, as well as different cultivars from

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18

LAMIKANRA, O., and M. A. WATSON. "Storage Effects on Lipase Activity in Fresh-cut Cantaloupe Melon." Journal of Food Science 69, no. 2 (2006): fct126—fct130. http://dx.doi.org/10.1111/j.1365-2621.2004.tb15503.x.

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19

Her, Jae-Young, Taiyoung Kang, Raymond Hoptowit, and Soojin Jun. "Oscillating Magnetic Field (OMF) Based Supercooling Preservation of Fresh-Cut Honeydew Melon." Transactions of the ASABE 62, no. 3 (2019): 779–85. http://dx.doi.org/10.13031/trans.13286.

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Abstract. An oscillating magnetic field (OMF) was used to extend the supercooled state in honeydew melon samples. The internal temperature of the samples under OMF treatment was kept at -5.5°C during a 21-day storage period without freezing. To inhibit ice crystal nucleation, the OMF treatment was controlled using a repeated sequence of on/off cycles with durations of 120/420 s. Quality factors of the supercooled samples were measured and compared with fresh, refrigerated, and frozen samples. Factors such as microbiological analysis, drip loss, pH, titratable acidity, and soluble solids conten

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20

Amaro, A. L., J. F. Fundo, J. C. Beaulieu, R. E. Stein, J. P. Fernández-Trujillo, and D. P. F. Almeida. "LYSOPHOSPHATIDYLETHANOLAMINE EFFECTS UPON VOLATILES AND QUALITY OF FRESH-CUT CANTALOUPE MELON." Acta Horticulturae, no. 934 (June 2012): 959–65. http://dx.doi.org/10.17660/actahortic.2012.934.128.

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21

Poverenov, E., R. Cohen, T. Yefremov, Y. Vinokur, and V. Rodov. "EFFECTS OF POLYSACCHARIDE-BASED EDIBLE COATINGS ON FRESH-CUT MELON QUALITY." Acta Horticulturae, no. 1015 (January 2014): 145–51. http://dx.doi.org/10.17660/actahortic.2014.1015.16.

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22

Danza, Alessandra, Amalia Conte, Marcella Mastromatteo, and Matteo Alessandro Del Nobile. "Preservation Techniques to Extent the Shelf Life of Fresh-Cut Melon." Journal of Food Processing and Preservation 41, no. 3 (2016): e12906. http://dx.doi.org/10.1111/jfpp.12906.

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23

UKUKU, DIKE O., XUETONG FAN, and MICHAEL F. KOZEMPEL. "Effect of Vacuum-Steam-Vacuum Treatment on Microbial Quality of Whole and Fresh-Cut Cantaloupe†." Journal of Food Protection 69, no. 7 (2006): 1623–29. http://dx.doi.org/10.4315/0362-028x-69.7.1623.

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Minimally processed fruits and vegetables have a limited shelf life because of deterioration caused by spoilage microflora and physiological processes. Cutting may increase microbial spoilage of fruits through transfer of microflora on the outer surfaces to the interior tissue. The objectives of this study were to use the vacuum-steam-vacuum (VSV) process to reduce indigenous spoilage microflora on the surface of cantaloupes and to investigate the effects of such treatments on transfer of spoilage microflora from the cantaloupe surface to the fresh-cut melon during rind removal and cutting. Wh

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24

Abadias, Maribel, Rosa Altisent, Josep Usall, Rosario Torres, Márcia Oliveira, and Inmaculada Viñas. "Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7." Postharvest Biology and Technology 96 (October 2014): 69–77. http://dx.doi.org/10.1016/j.postharvbio.2014.05.010.

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25

Lamikanra, O., and M. A. Watson. "Effect of Calcium Treatment Temperature on Fresh-cut Cantaloupe Melon during Storage." Journal of Food Science 69, no. 6 (2006): C468—C472. http://dx.doi.org/10.1111/j.1365-2621.2004.tb10990.x.

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26

UKUKU, DIKE O., LIHAN HUANG, and CHRISTOPHER SOMMERS. "Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage†." Journal of Food Protection 78, no. 7 (2015): 1288–95. http://dx.doi.org/10.4315/0362-028x.jfp-14-233.

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For health reasons, people are consuming fresh-cut fruits with or without minimal processing and, thereby, exposing themselves to the risk of foodborne illness if such fruits are contaminated with bacterial pathogens. This study investigated survival and growth parameters of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and aerobic mesophilic bacteria transferred from cantaloupe rind surfaces to fresh-cut pieces during fresh-cut preparation. All human bacterial pathogens inoculated on cantaloupe rind surfaces averaged ~4.8 log CFU/cm2, and the populations transferred to fresh-c

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27

Devi, Sheetal, Dipendra Kumar Mahato, Sarvesh Singh, and Surendra Prasad Singh. "Optimization of Process Variables for Retention of Functional Properties of Bitter Melon (Momordica Charantia L.) and its Shelf-Life Extension." Current Agriculture Research Journal 7, no. 1 (2019): 74–89. http://dx.doi.org/10.12944/carj.7.1.10.

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This study was carried out to investigate the effect of sodium hypochlorite (NaClO), hydrogen peroxide (H2O2) and soaking time on vitamin C, carotenoid, antioxidant activity and total phenolic content for optimizing the pre-treatment for minimal processing of bitter melon slices and to evaluate its shelf life at different storage conditions. Fresh-cut bitter melon slices were given post-cutting treatment of wash solution containing NaClO(25-500ppm) and H2O2 (1-5%) solution for different time intervals (10-120 minutes). The treated samples were analyzed for Vitamin C content, carotenoid, DPPH i

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28

Amodio, Maria Luisa, Antonio Derossi, and Giancarlo Colelli. "Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons." Journal of Agricultural Engineering 43, no. 4 (2013): 6. http://dx.doi.org/10.4081/jae.2013.e6.

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The shelf life of fresh-cut produce is mostly determined by evaluating the external appearance since this is the major factor affecting consumer choice at the moment of purchase. The aim of this study was to investigate the degradation kinetics of the major quality attributes in order to better define the shelf life of fresh-cut melons. Melon pieces were stored for eight days in air at 5°C. Sensorial and physical attributes including colour, external appearance, aroma, translucency, firmness, and chemical constituents, such as soluble solids, fructose, vitamin C, and phenolic content, along wi

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29

Cavaiuolo, Marina, Giacomo Cocetta, Roberta Bulgari, Anna Spinardi, and Antonio Ferrante. "Identification of innovative potential quality markers in rocket and melon fresh-cut produce." Food Chemistry 188 (December 2015): 225–33. http://dx.doi.org/10.1016/j.foodchem.2015.04.143.

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30

Lamikanra, Olusola, and Olga A. Richard. "Effect of Storage on Some Volatile Aroma Compounds in Fresh-Cut Cantaloupe Melon." Journal of Agricultural and Food Chemistry 50, no. 14 (2002): 4043–47. http://dx.doi.org/10.1021/jf011470v.

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31

Silveira, Ana Cecilia, Encarna Aguayo, Marco Chisari, and Francisco Artés. "Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon." Postharvest Biology and Technology 62, no. 1 (2011): 77–84. http://dx.doi.org/10.1016/j.postharvbio.2011.04.009.

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32

Ortiz-Duarte, Génesis, Laura Eugenia Pérez-Cabrera, Francisco Artés-Hernández, and Ginés Benito Martínez-Hernández. "Ag-chitosan nanocomposites in edible coatings affect the quality of fresh-cut melon." Postharvest Biology and Technology 147 (January 2019): 174–84. http://dx.doi.org/10.1016/j.postharvbio.2018.09.021.

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33

Lamikanra, O., and M. A. Watson. "Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe Melon." Journal of Food Science 68, no. 3 (2003): 790–93. http://dx.doi.org/10.1111/j.1365-2621.2003.tb08243.x.

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BETT-GARBER, K. L., J. L. GREENE, O. LAMIKANRA, D. A. INGRAM, and M. A. WATSON. "EFFECT OF STORAGE TEMPERATURE VARIATIONS ON SENSORY QUALITY OF FRESH-CUT CANTALOUPE MELON." Journal of Food Quality 34, no. 1 (2011): 19–29. http://dx.doi.org/10.1111/j.1745-4557.2010.00362.x.

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35

Silveira, A. C., A. Conesa, E. Aguayo, and F. Artes. "Alternative Sanitizers to Chlorine for Use on Fresh-Cut “Galia” (Cucumis melovar.catalupensis) Melon." Journal of Food Science 73, no. 9 (2008): M405—M411. http://dx.doi.org/10.1111/j.1750-3841.2008.00939.x.

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36

Manzocco, Lara, Sara Da Pieve, and Michela Maifreni. "Impact of UV-C light on safety and quality of fresh-cut melon." Innovative Food Science & Emerging Technologies 12, no. 1 (2011): 13–17. http://dx.doi.org/10.1016/j.ifset.2010.11.006.

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37

Silveira, A. C., E. Aguayo, V. H. Escalona, and F. Artés. "Hot water treatment and peracetic acid to maintain fresh-cut Galia melon quality." Innovative Food Science & Emerging Technologies 12, no. 4 (2011): 569–76. http://dx.doi.org/10.1016/j.ifset.2011.02.010.

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38

Lamikanra, Olusola, and Michael A. Watson. "Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage." Food Chemistry 102, no. 4 (2007): 1383–88. http://dx.doi.org/10.1016/j.foodchem.2006.05.060.

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39

Saftner*, Robert A., Judith A. Abbott, and Gene E. Lester. "Sensory and Analytical Analyses of Fruit Quality Constituents of Fresh-cut Orange- and Green-fleshed Honeydews and Orange-fleshed Cantaloupe." HortScience 39, no. 4 (2004): 806B—806. http://dx.doi.org/10.21273/hortsci.39.4.806b.

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New fresh-cut melon products prepared from orange-fleshed honeydews have recently become available in retail markets. We compared fresh-cut chunks of orange-fleshed honeydew (`Temptation' and four breeding lines), green-fleshed honeydew (`Honey Brew'), and cantaloupe (`Cruiser'). All genotypes had similar respiration and ethylene production rates and soluble solids contents: genotype means for soluble solids contents were between 9.4% and 10.1 %. Five hundred untrained consumers preferred the flavor, texture, and overall eating quality of the orange honeydews to the green cultivar, with `Tempt

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40

Zsivanovits, G., Ts Grancharova, I. Dimitrova-Dyulgerova, D. Ivanova, S. Kostadinova, and M. Marudova. "Postharvest quality and safety of fresh-cut melon fruits coated with water soluble chitosan films." Progress in Agricultural Engineering Sciences 14, s1 (2018): 133–45. http://dx.doi.org/10.1556/446.14.2018.s1.13.

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The research presents the effect of novel edible coatings based on low molecular weight chitosan on some properties of fresh-cut melon fruits – weight loss, total soluble solids, total acidity, mechanical strength and bacteria growth. Three different compositions were used as coatings – pure chitosan, chitosan and Ca lactate and alginate/chitosan multilayers. It was shown that the additional alginate layer substantially improves the protective properties of pure chitosan coating, resulting in preservation of cell structure. Negligible negative effect on the antibacterial activity of pure chito

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41

Gomes, M. Helena, Randolph M. Beaudry, and Domingos P. F. Almeida. "Influence of Oxygen and Temperature on the Respiration Rate of Fresh-cut Cantaloupe and Implications for Modified Atmosphere Packaging." HortScience 47, no. 8 (2012): 1113–16. http://dx.doi.org/10.21273/hortsci.47.8.1113.

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The respiratory behavior of fresh-cut melon under modified atmosphere packaging at various temperatures was characterized to assess the potential for shelf life extension through low-oxygen and to generate information for the development of appropriate packaging conditions. Cantaloupe melon (Cucumis melo var. cantalupensis ‘Olympic Gold’) cubes were packaged and stored at 0, 5, 10, and 15 °C. Packages attained gas equilibrium after 5 days at 10 °C, 6 days at 5 °C, and 10 days at 0 °C. In cubes stored at 15 °C, decay started before steady-state gas levels were reached. Respiration rates were me

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Silveira, Ana Cecilia, Encarna Aguayo, and Francisco Artés. "Shelf-life and quality attributes in fresh-cut Galia melon combined with fruit juices." LWT - Food Science and Technology 50, no. 1 (2013): 343–48. http://dx.doi.org/10.1016/j.lwt.2012.04.010.

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Lamikanra, Olusola, Karen L. Bett-Garber, Daphne A. Ingram, and Michael A. Watson. "Use of Mild Heat Pre-treatment for Quality Retention of Fresh-cut Cantaloupe Melon." Journal of Food Science 70, no. 1 (2005): C53—C57. http://dx.doi.org/10.1111/j.1365-2621.2005.tb09020.x.

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Portela, S. I., and M. I. Cantwell. "Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh-cut Cantaloupe Melon." Journal of Food Science 66, no. 9 (2001): 1265–70. http://dx.doi.org/10.1111/j.1365-2621.2001.tb15199.x.

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and, O. Lamikanra, and M. A. Watson. "Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh-Cut Cantaloupe Melon." Journal of Food Science 66, no. 9 (2001): 1283–86. http://dx.doi.org/10.1111/j.1365-2621.2001.tb15202.x.

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Chisari, Marco, Riccardo N. Barbagallo, and Giovanni Spagna. "Characterization and Role of Polyphenol Oxidase and Peroxidase in Browning of Fresh-Cut Melon." Journal of Agricultural and Food Chemistry 56, no. 1 (2008): 132–38. http://dx.doi.org/10.1021/jf0721491.

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Moreira, G. C., A. C. Silveira, E. Aguayo, R. Lopes Vieites, and F. Artés. "EFFECT OF NATURAL ANTIMICROBIALS ON MICROBIOLOGICAL AND SENSORIAL QUALITY OF FRESH-CUT CANTALOUPE MELON." Acta Horticulturae, no. 877 (November 2010): 1833–39. http://dx.doi.org/10.17660/actahortic.2010.877.252.

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Guo, Qin, Xin Lv, Fei Xu, et al. "Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut ‘Hami’ melon fruit." International Journal of Food Science & Technology 48, no. 9 (2013): 1775–82. http://dx.doi.org/10.1111/ijfs.12149.

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Fundo, Joana F., Ana L. Amaro, Ana Raquel Madureira, et al. "Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time." Journal of Food Engineering 167 (December 2015): 71–76. http://dx.doi.org/10.1016/j.jfoodeng.2015.03.028.

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LI, DI, LORETTA M. FRIEDRICH, MICHELLE D. DANYLUK, LINDA J. HARRIS, and DONALD W. SCHAFFNER. "Development and Validation of a Mathematical Model for Growth of Pathogens in Cut Melons." Journal of Food Protection 76, no. 6 (2013): 953–58. http://dx.doi.org/10.4315/0362-028x.jfp-12-398.

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Many outbreaks of foodborne illness associated with the consumption of fresh-cut melons have been reported. The objective of our research was to develop a mathematical model that predicts the growth rate of Salmonella on fresh-cut cantaloupe over a range of storage temperatures and to validate that model by using Salmonella and Escherichia coli O157:H7 on cantaloupe, honeydew, and watermelon, using both new data and data from the published studies. The growth of Salmonella on honeydew and watermelon and E. coli O157:H7 on cantaloupe, honeydew, and watermelon was monitored at temperatures of 4

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