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A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon

Botondi, Rinaldo, Moscetti, Roberto, Massantini, Riccardo
Journal of food science and technology 2016 v.53 no.5 pp. 2352-2360
acid treatment, carbon dioxide, color, dipping, ethylene production, flavor, fresh-cut produce, melons, off odors, oxygen, ozonation, ozone, packaging, packaging films, peracetic acid, plastic film, polylactic acid, polypropylenes, sanitizers, sensory evaluation, storage quality, storage time, tsunamis
Ozonated water and peracetic acid were tested as sanitizers to enhance the storability of fresh-cut melon cubes. Sanitizers were also combined with suitable packaging materials (polypropylene and polylactic acid based plastic films). Fresh-cut melon cubes were stored at 4 °C for up to 7 days. Ozonated water and peracetic acid treatments were given by dipping cubes into 0.8 ppm O₃ and 100 ppm Tsunami 100™ solutions, respectively, for 3 min. Both sanitizers exhibited efficiency in reducing the total microbial counts on melon cubes (< 2 log CFU g⁻¹). Respiratory activity and ethylene production were both affected by the interaction between the sanitizer and the packaging used. Carbon dioxide and oxygen reached 9.89 kPa and 12.20 kPa partial pressures, respectively, using peracetic acid treatment in combination with polypropylene film packaging, consequently developing off-odors starting from day 3. Strong color changes were noted in cubes stored in polylactic acid packaging after 7 days of storage, affecting the sensory quality of the melon cubes. Sensory evaluation (overall visual quality) indicated loss in flavor in the polypropylene packaging. The overall visual quality started to decline on 3rd day because of the development of translucency.Overall, the use of ozone in combination with polypropylene packaging provided the best solution to maintain the quality of melon cubes for up to 5 days of storage at 4 °C.