Autor(es):
Amaro, Ana L. 
; Beaulieu, John C. ; Stein, Rebecca E. ; Almeida, Domingos P. F.
Data: 2010
Identificador Persistente: http://hdl.handle.net/10400.1/2893
Origem: Sapientia - Universidade do Algarve
Assunto(s): Cucumis melo; Quality; Firmness; Minimally processed
Descrição
Proceedings of the International Conference “Environmentally friendly and safe
technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro,
Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924. Modified atmosphere packaging (MAP) in fresh-cut melons has been reported to preserve the visual
quality during storage, yet its effect upon aroma and firmness is cultivar-dependent. The main objective
of this research was to compare the properties of fresh-cut from a fast senescing cantaloupe with a slow
senescing honeydew melon, regarding changes in quality and volatiles, when stored in passive MAP. Freshcut
cubes of cantaloupe and honeydew melons were packaged in polypropylene trays, over-wrapped with a
microperforated film and stored for 14 days at 5 ºC. Three replicate packages of each cultivar were assayed
at day 0, 4, 7, 11 and 14 for color, firmness, soluble solid content (SSC), respiration rate and volatile retention,
and the experiment was repeated. Volatile compounds were extracted using a relatively recent technique,
Stir Bar Sorptive Extraction (SBSE), and quantified via GC-MS. Color and SSC remained constant throughout
storage. During the first 4 days of storage, the cantaloupe cubes softened at a higher rate (2.0 N day-1) than
honeydew cubes (0.9 N day-1), but firmness remained relatively unchanged thereafter until the end of the
storage period. Fresh-cut cantaloupe cubes exhibited a higher respiration rate (17.5-43.4 mL CO2 kg-1 h-1)
than fresh-cut honeydew cubes (7.7–30.0 mL CO2 kg-1 h-1), throughout the entire storage period. Esters
and aldehydes were the major volatile compounds present in the samples of both cultivars, but cantaloupe
yielded higher concentrations of esters and aldehydes, and lower concentrations of alcohols than honeydew.
Esters increased their levels during storage, whereas alcohols and aldehydes decreased.
