Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry

Aminah Myriah Mason

doi:10.11648/j.ijnfs.20170604.12

Abstract

Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.

Highlights

The high demand and health benefits of watermelon make it a popular fruit for the fresh-cut industry
The slight changes in quality and physio-biochemical characteristics recorded for the 5 cultivars used in this study indicate that the quality of fresh-cut watermelon was well maintained after 5 days of storage at 5°C
The high respiration rate observed for fresh-cut 8424 seeded and Jingxin #1, resulted in quality deterioration which led to high juice leakage and weight loss as well as color change of fresh-cut 8424 seeded watermelon

Summary

Introduction

The high demand and health benefits of watermelon make it a popular fruit for the fresh-cut industry. Watermelon (Citrullus lanatus), is an annual plant of the cucurbitaceous family and one of the world’s most widely cultivated crops. It accounts for 6.8% of the world’s area designated to vegetable production [1] and its global consumption exceeds that of any other curcubit [2]. The fruit is enjoyed and consumed fresh globally, in the form of chunks, cubes or slices with or without rind due to its low caloric content, high nutrient levels and thirst-quenching capabilities [3]. Processing of fresh-cut watermelon includes selecting, sanitizing, peeling, slicing and packaging, all of which are aimed at achieving a high quality product. Damages resulting from cutting increase respiration and ethylene production, and cause an increase in other biochemical reactions responsible for changes in color, flavor and aroma as well as texture and nutritional quality [6]

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Conclusion