Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon

Abstract The physiological, physicochemical and microbiological quality of fresh-cut ‘Piel de Sapo’ melon packaged under 2.5 kPa O 2  + 7 kPa CO 2 , 21 kPa O 2 and 70 kPa O 2 atmospheres was studied. Initial low O 2 levels combined with moderate CO 2 concentrations reduced in-package ethylene concentration whereas high O 2 levels avoided anaerobic metabolism. Both 2.5 kPa O 2  + 7 kPa CO 2 and 70 kPa O 2 atmospheres significantly reduced the growth of microorganisms for 14 days of storage at 5 °C. Rhodotorula mucilaginosa was initially the dominant yeast, and prevailed during the subsequent storage of fresh-cut ‘Piel de Sapo’ melon although high O 2 levels as well as low O 2 and high CO 2 conditions were found to have a certain inhibitory effect on its growth. Therefore, a 70 kPa O 2 atmosphere prevented fermentation and significantly improved the quality of fresh-cut melon, while preserving its microbiological stability.

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