Amaro, A.L., Spadafora, N.D., Pereira, M.J., Dhorajiwala, R., Herbert, Rob, Müller, C.T., Rogers, H.J. and Pintado, M. (2018) Multitrait Analysis of Fresh-Cut Cantaloupe Melon Enables Discrimination Between Storage Times and Temperatures and Identifies Potential Markers for Quality Assessments. Food Chemistry, 241. pp. 222-231. ISSN 0308-8146
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Herbert-2017-AAM-5937-Multitrait-analysis-of-fresh-cut-cantaloupe-melon-enables-discrimination-between-storage-times-and-temperatures-and-identifies-potential-markers-for-quality-assessments.pdf - Accepted Version Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (272kB) | Preview |
Abstract
Fresh-cut cantaloupe melon is valued for its aroma but is highly perishable. Temperature of storage (typically 0-5°C) is critical for maintaining fresh-cut melon quality, but often reaches 10 °C during transportation and in retail outlets. A comparison amongst 0, 5 and 10 °C storage temperatures for fresh-cut melon over 14 days reveals that storage at 0 °C is optimal for avoiding increases in microbial load and loss of vitamin C especially at later time points. However, higher temperatures maintain better the balance of esters (acetate versus non-acetate) and phenolic content. The whole volatile organic compound (VOC) profile can be used to discriminate both time and temperature effects especially at earlier time points. Potential VOC markers for changes in vitamin C from day 0 to day 6 of storage (3-methyl butane nitrile) and temperature (limonene) are identified through a multi-trait analysis.
Item Type: | Article |
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Additional Information: | Staff and students at the University of Worcester can access the full-text via the UW online library search. External users should check availability with their local library or Interlibrary Requests Service. |
Uncontrolled Discrete Keywords: | Organic compounds, Quality control, Volatile organic compounds, Cucumis melo, Fresh-cut melon, Nutritional qualities; Phenolic content; Post-harvest storage; Quality assessment, Storage temperatures, Volatile organic compound (VOC), Food storage, SERG |
Subjects: | Q Science > QD Chemistry |
Divisions: | College of Health, Life and Environmental Sciences > School of Science and the Environment |
Related URLs: | |
Depositing User: | Rob Herbert |
Date Deposited: | 28 Sep 2017 14:01 |
Last Modified: | 18 Nov 2020 10:18 |
URI: | https://eprints.worc.ac.uk/id/eprint/5937 |
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