Abstract
We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 °C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12–15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).
Highlights
The present-day accelerated lifestyle has increased the production and consumption of minimally processed horticultural and ready-to-eat products [1,2,3]
Processing operations, such as disinfection, washing, drying, cutting, and packaging, can cause alterations in physical integrity and product safety, leading to a series of changes related to microbial susceptibility and physicochemical and sensory stability, which decrease overall quality and shelf life [4,5,6]
Cantaloupe is characterized by its aroma, intense flavor [11], and dietary fiber content, as well as its vitamin (A, B, and C), calcium, potassium, iron, and β-carotene levels [8,12,13,14]
Summary
The present-day accelerated lifestyle has increased the production and consumption of minimally processed horticultural and ready-to-eat products [1,2,3]. The development of fresh-cut products from fruits such as pineapple, papaya, watermelon, mango, and cantaloupe, among others, has been limited because these foods are highly perishable compared to intact fruit. Processing operations, such as disinfection, washing, drying, cutting, and packaging, can cause alterations in physical integrity (e.g., mechanical damage of fruit tissue) and product safety (e.g., microbial cross-contamination), leading to a series of changes related to microbial susceptibility and physicochemical and sensory stability, which decrease overall quality and shelf life [4,5,6]. Cantaloupe is characterized by its aroma, intense flavor [11], and dietary fiber content, as well as its vitamin (A, B, and C), calcium, potassium, iron, and β-carotene levels [8,12,13,14].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
