Abstract
Appearance and aroma deterioration are the main concerns during the retail display of fresh-cut watermelons. Here, fresh-cut watermelons were exposed to the red, green, blue, and conventional white light at 4°C for 4 days, respectively, and their resulting qualities were compared with the conventional white light as the control. Specifically, the red light presented its maximum emissions in 620–650 nm with a purity of 100% and an intensity of 1104.7 lux. The red light exposure reduced the weight loss to 1.81%, which was reduced by 51.1% of the control. The red light exposure reduced the color difference of the fruit surface significantly as well as maintaining its redness. The water-soaking ratio of the red light exposure was also reduced by 62.8% of the control. Moreover, the red light exposure delayed the aroma deterioration, which resulted from both microbial metabolism and the self-metabolism of volatiles of the fresh-cut watermelon. In summary, the red light exposure was better to delay the appearance and aroma deterioration of fresh-cut watermelons than the conventional white light during their retail display.
Highlights
Fresh-cut watermelon is appreciated all over the world due to its crisp texture and refreshing aroma [1, 2]
Crisp texture comes at the cost of fragile cell walls
A break of fragile cell walls usually leads to a water-soaking symptom that presents as tissue translucency, softening, and maceration of the endocarp and placental tissues [3]. is symptom leads the bright redness to a dark redness, deteriorating the appearance of the fresh-cut watermelon [4]
Summary
Fresh-cut watermelon is appreciated all over the world due to its crisp texture and refreshing aroma [1, 2]. Crisp texture comes at the cost of fragile cell walls. A break of fragile cell walls usually leads to a water-soaking symptom that presents as tissue translucency, softening, and maceration of the endocarp and placental tissues [3]. Is symptom leads the bright redness to a dark redness, deteriorating the appearance of the fresh-cut watermelon [4]. Aroma of watermelons is mainly influenced by nonenol/nonenal and their derivatives that are easy to be oxidized or etherified [5,6,7]. Aroma deterioration occurs once watermelons are cut. The appearance and aroma deterioration are the main concerns during the retail display of fresh-cut watermelon [8]
Sign-in/Register to view highlights & summary 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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
