Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe

Abstract

ABSTRACT This study was to determine the shelf life of minimally processed honeydew melon, kiwifruit, papaya, pineapple, and cantaloupe stored at 4°C. Sensory assessments were carried out at 3‐day intervals by highly trained panels until the end of shelf life. Microbiological counts were made immediately after dicing fruit and at the end of shelf life. Results indicated that both the length of shelf life and type of spoilage were related to fruit species. Minimally processed fruit had longer shelf life at 4°than at temperatures recommended for whole fruit when these were greater than 4°C. Spoilage of 4°C‐stored kiwifruit, papaya and pineapple pieces was not a consequence of microbial growth.