Journal of Food Science · 2001 · 123 citations · 9 references
AgricultureFood ScienceHorticultural SciencesFood MicrobiologyFood PreservationPostharvest PhysiologyColor PreservationFruit QualityModified Atmosphere PackagingShelf Life PhysiologyStorage Effects On QualityStorage PhysiologyColor RetentionFood Quality RetentionFresh-cut Produce PreservationFresh-cut Quality MaintenanceModified Atmosphere Storage Of VegetablesRespiration Rate ReductionShelf LifeShelf Life Quality
ABSTRACT: Fresh‐cut cantaloupe cubes were placed in film‐sealed containers in which the internal gas mixture was attained naturally (nMAP), was flushed with 4 kPa O 2 plus 10 kPa CO 2 (fMAP), or was maintained near atmospheric levels by perforating the film (PFP). While both nMAP and fMAP maintained the salable quality of melon cubes for 9 d at 5°C, fMAP maintained quality better than nMAP. The benefit of fMAP was indicated by better color retention, and by reduced translucency, respiration rate, and microbial population compared with nMAP. Shelf life of cubes in PFP was only 5 to 7 d at 5°C, and its rapid decline was due to tissue translucency and/or off‐odor development.
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