Preservation Techniques to Extent the Shelf Life of Fresh-Cut Melon

Abstract

Effective preservation strategies were assessed on fresh-cut melon quality during refrigerated storage. In order to screen process variables (package headspace conditions and polymeric materials), the work was divided into subsequent experimental trials. In the first one, a preliminary screening of different packaging films was performed to select the best polymeric material to be used for melon packaging. Among the screened films, an oriented polypropylene with 40 μm thickness (OPP40) showed good performance on both coated and uncoated fruit. In the subsequent experimental step, the inefficiency of modified headspace conditions applied at time of bag closure was demonstrated. In the third trial, the effects of various antimicrobial compounds were analyzed by dipping treatment. In the last step, samples dipped in hexanal, coated with sodium alginate and packaged in OPP40 recorded a shelf life of about 16 days compared to the control samples that reached a shelf life of less than one week. Practical Application The current work studies main strategies to preserve fresh-cut melon for more than 2 weeks. This product is very perishable but proper use of technological options during minimally processing can improve significantly the shelf life. The optimized preservation techniques proposed in the current work can be easily applicable also at industrial level. Therefore, recorded results could find interest in fresh-cut fruit sector and could further promote diffusion of ready-to-eat products also beyond the local market of production.