Shelf-life and quality attributes in fresh-cut Galia melon combined with fruit juices

LWT

Volumn 50, Issue 1, 2013, Pages 343-348

  Silveira, Ana Cecilia ^a   Aguayo, Encarna ^b,c   Artés, Francisco ^b,c  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^c UPCT   (Spain)

Author keywords

Cucumis melo var. cantalupensis; Cucumis melo var. reticulatus; Microbial quality; New fresh cut product; Sensory quality; Vitamin C content

Indexed keywords

AEROBIC BACTERIA; FRUIT JUICES; LACTIC ACID; POLYPROPYLENES; VALUE ENGINEERING;

CUCUMIS MELO VAR. CANTALUPENSIS; CUCUMIS MELO VAR. RETICULATUS; MICROBIAL QUALITY; NEW FRESH-CUT PRODUCTS; SENSORY QUALITIES; VITAMIN C CONTENTS;

SENSORY ANALYSIS;

BACTERIA (MICROORGANISMS); CUCUMIS; CUCUMIS MELO; CUCUMIS MELO VAR. CANTALUPENSIS;

EID: 84866391087     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.04.010     Document Type: Article

References (21)

1. AOAC Official methods of analysis of the Association of Official Analytical Chemists 2002, AOAC International, Gaithersburg, MD. 17th ed.
2. Balny E.C., Hayashi R., Heremans K., Masson P. High pressure equipment for food processing. High Pressure and Biotechnology 1992, 2224:509-514.
3. Char C., Guerrero S., Alzamora S. Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition. Food Control 2009, 20:67-74.
4. Elez-Martínez P., Soliva-Fortuny R., Martín-Belloso O. Comparative study on shelf-life of orange juice processed by high-intensity pulsed electric fields or heat treatment. European Food Research and Technology 2006, 222:321-329.
5. Esteve M.J., Frígola A., Rodrigo C., Rodrigo D. Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices. Food and Chemical Toxicology 2005, 43:1413-1422.
6. Eswaranandam S., Hettiarachchy N.S., Johnson M.G. Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella gaminara. Journal of Food Science 2004, 69:79-84.
7. Franke A.A., Custer L.J., Arakaki C., Murphy S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. Journal of Food Composition and Analysis 2004, 17:1-35.
8. Gómez-López V.M., Orsolani N., Martínez-Yépez A., Tapia M.S. Microbiological and sensory quality of sonicated calcium-added orange juice. LWT - Food Science and Technology 2010, 43:808-813.
9. Harris L.J., Farber J.N., Beuchat L.R., Parish M.E., Suslow T.V., Garrett E.H., et al. Outbreaks associated with fresh produce: incidence, growth, and survival of pathogens in fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety 2003, 2(1):78-141.
10. Lamikanra O., Chen J.C., Banks D., Hunter P.A. Biochemical and microbial changes during the storage of minimally processed cantaloupe. Journal of Agricultural and Food Chemistry 2000, 48(12):5955-5961.
11. Parker T., Esgro S., Miller S., Myers S., Meister R., Toshkov R., et al. Development of an optimized papaya pulp nectar using a combination of irradiation and mild heat. Food Control 2010, 118:861-869.
12. Plaza L., Sanchéz-Moreno C., Elez-Martínez P., de Ancos B., Martín-Belloso O., Cano P. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. European Food Research and Technology 2006, 223(4):487-493.
13. Raybaudi-Massilia R., Mosqueda-Melgar J., Martín-Belloso O. Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices. Food Control 2009, 20:105-112.
14. RD 3484/2000 Boletín Oficial del Estado. Spain 2001, Vol. 11.
15. Silveira A.C., Conesa A., Aguayo E., Artés F. Alternative sanitizers to chlorine for use on fresh-cut 'Galia' (Cucumis melo var.cantalupensis) melon. Journal of Food Science 2008, 73:405-411.
16. Stratford M., Eklund T. Organic acids and esters. Food preservatives 2003, 48-84. Kluwer, New York. N.J. Russell, G. W. Gould (Eds.).
17. Tournas V.H., Heeres J., Burgees L. Moulds and yeast in fruit salads and fruit juices. Food Microbiology 2006, 23:684-688.
18. Trias R., Bañeras L., Bañosa E., Montesino E. Bioprotection of Golden Delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria. International Journal of Food Microbiology 2008, 123:50-60.
19. Walkling-Ribeiro M., Noci F., Cronin D., Lyng J., Morgan D. Shelf-life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. LWT - Food Science and Technology 2010, 43:1067-1073.
20. Wright K.P., Kader A.A. Effect of controlled-atmosphere storage on the quality and carotenoid content of sliced persimmons and peaches. Postharvest Biology and Technology 1997, 10:89-97.
21. Zapata S., Dufor J.F. Ascorbic, dehydroascorbic and isoascorbic acid simultaneous determinations by reverse phase ion interaction HPLC. Journal of Food Science 1992, 57:506-511.