Effect of precut sanitizing dip and water jet cutting on quality and shelf-life of fresh-cut watermelon

Whole watermelons were dipped in water or hypochlorite solution, and then cut with a knife or water jet. Cut melons were stored at 4C for up to 14 days and tested for color, texture, pH, soluble solids, weight loss, and bacterial counts. Sanitizing dip and cutting method had no effect on pH or soluble solids. Sanitizing dip had no effect on color, texture, or weight. Water jet-cut melon pieces were darker, knife-cut pieces were softer and showed higher weight loss. Aerobic plate counts for all treatments increased by up to 5 log cycles during storage. A precut sanitizing dip resulted in about a two log cycle reduction in initial aerobic and about a one log cycle reduction in initial coliform bacterial counts.