Abstract
Fresh-cut cantaloupe faces several quality challenges as an increase of decay rate, browning, respiration and other changes which can reduce the shelf life. Nano-coating combination films as chitosan-nano-silicon dioxide and chitosan-nano-titanium dioxide can extend the shelf life of cantaloupe pieces. Cantaloupes were classified into four sets, Control (C), Chitosan (CTSN), Chitosan-Nano-Silicon Dioxides (CTSN/NSD) and Chitosan-Nano-titanium Dioxide (CTSN/NTD). Coated cantaloupe pieces had the best browning activity of polyphenol oxidase (PPO) (0.26 U/min/g) and the lowest water activity (Aw) (0.89) by chitosan-nano-silicon dioxide films. Chitosan-nano-titanium dioxide films could maintain weight loss (0.93%) and color pigments for L* value. It worked effectively against lipid peroxidation (MDA) (0.15 nmol g-1), Peroxidase Activity (POD) (3.92 U/min/g) and microbial contaminations (6.44 log CFU g-1). Both nano-coating films improved some chemical parameters as Titratable Acidity (TA), Soluble Solid Content (SSC) and pH. Nano-coatings films techniques were recommended for cantaloupes preservation methods.
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