Published in Journal of Applied Packaging Research, Volume 3, Issue 1, March 1, 2009, pages 15-26.
NOTE: At the time of publication, the author Koushik Saha was not yet affiliated with Cal Poly.
This study was undertaken to determine the quality of packaged fresh cut cantaloupe subjected to transport vibration after treating with various anti-browning agents. Cantaloupe (Cucumis melo) pieces were dipped in two anti-browning solutions: Treatment- A (2% ascorbic acid + 1% calcium chloride + 0.5% citric acid) and Treatment-B (3% NatureSeal™) for 2 minutes and packaged in bio-based clamshell containers and vibrated for 60 minutes (ASTM 4169, Truck assurance level II). Vibration of cut-cantaloupe packaged in sample containers had a positive effect on the flavor and overall liking. The overall liking scores were higher than 6(slightly like) on a hedonic scale of 1–9 for all samples except for vibrated-Treatment-A. The texture of vibrated cut-cantaloupe deteriorated with time, which was partially supported by firmness values obtained using a Kramer shear press. Treatment-B cut-cantaloupe subjected to vibration performed better than Treatment-A for appearance, flavor, texture and overall acceptability. No off-odor, sliminess or mold growth was observed in any of the samples during 10-day storage at 5°C ± 0.3°C. The sensory panel examined the final quality of fresh-cut fruit for several quality parameters at day 1, 4, 7 and 10 after being vibrated and stored in bio-based packaging made from Poly (lactide) (PLA) polymer. These findings are significant for quality preservation of cut-cantaloupe during transportation and distribution channels.
2009 DEStech Publications.