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Visible light exposure reduces the drip loss of fresh-cut watermelon

Author:
Wang, Yubin, Li, Wu, Cai, Wenqian, Ma, Yue, Xu, Yong, Zhao, Xiaoyan, Zhang, Chao
Source:
Journal of food science and technology 2018 v.55 no.5 pp. 1816-1822
ISSN:
0022-1155
Subject:
cell walls, drip loss, enzyme activity, evaporation, fresh-cut produce, polygalacturonase, shelf life, watermelons
Abstract:
Drip loss of fresh-cut watermelon has become a concern for both producers and consumers. The effect of visible light exposure on the drip loss of fresh-cut watermelon was evaluated. Visible light treatments of 3000 and 10 Lux were applied to fresh-cut watermelon at 4 °C during the shelf life for 5 days, with light exposure of 150 Lux as the control. The drip loss of the fresh-cut watermelon at 3000 Lux was 74.8% of that at 150 Lux on the fifth day, and the moisture evaporation at 3000 Lux was 1.89 times that at 150 Lux. Moreover, the light exposure of 3000 Lux reduced the activity of polygalacturonase, which is a key hydrolase related to cell wall degradation. The cell wall degradation ratio of the fresh-cut watermelon at 3000 Lux was 81.7% of that at 150 Lux on the fifth day. Overall, light exposure of 3000 Lux reduced drip loss by accelerating moisture evaporation in fresh-cut watermelon, as well as by reducing the activity of polygalacturonase and the ratio of cell wall degradation. Hence, exposing the fresh-cut watermelon to visible light of 3000 Lux during the shelf life was a feasible way of reducing drip loss.
Agid:
5929269