Effect of natural antimicrobials on microbiological and sensorial quality of fresh-cut cantaloupe melon


Autoria(s): Moreira, Glaucia Cristina; Silveira, Ana Cecília; Aguayo, Encarna; Vieites, Rogério Lopes; Artés, Francisco
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

Data(s)

01/04/2016

01/04/2016

2011

Resumo

The effect of different natural antimicrobials on the microbiological and sensorial quality of fresh-cut Cantaloupe melons stored up to 10 days at 5°C was examined. Pieces of melon were washed for 1 min at 5ºC in water (control), vanillin (1000 mg/L and 2000 mg/L) or cinnamic acid (148.16 mg/L and 296.32 mg/L). Other antimicrobial treatments consisted of packaging the pieces of melon with an antimicrobial pad which contained cinnamic acid (148.16 mg/L and 296.32 mg/L). After 10 days of storage, significant differences among antimicrobials treatments and water treatment were found. In water treatment, the psychrotroph load was 3.63 ± 0.09 log cfu g-1 meanwhile on all antimicrobial treatments the values ranged from 3.04 ±0.13 log cfu g-1 to 3.28±0.1 log cfu g-1. Mesophilic growth in the control treatment averaged 6.79±0.06 log cfu g-1 meanwhile on antimicrobial treatments the counts were from 5.15±0.01 log cfu g-1 to 5.30±0.03 log cfu g-1. Total coliform levels were 7.8±0.1 log cfu g-1 when melon was washed in water, followed by washing with cinnamon (296.32 mg/L) at 6.5 log cfu g-1 and for the rest of the treatments were around 5.5 log cfu g-1. The treatments did not display differences among mould and yeast growth after 10 days of storage. The sensorial quality decreased throughout storage. However, at the end of storage, the scores ranged between 6.5 and 7, above the minimum level for marketability (level 5). Sensorial panelist noted a ‘sweet’ taste when vanillin was used as sanitizer. In all antimicrobial treatments, no relation was found between a higher dose and a higher microbial reduction. So, vanillin at 1000 mg/L in water or cinnamic acid at 148.16 mg/L provided in water dip or as a pad inside the trays could be optimal natural sanitizers to substitute the use of chlorine in fresh-cut products as Cantaloupe melon.

Formato

1833-1839

Identificador

http://dx.doi.org/10.17660/ActaHortic.2010.877.252

Acta Horticulturae, v. 877, n. 01, p. 1833-1839, 2011.

0567-7572

http://hdl.handle.net/11449/137733

10.17660/ActaHortic.2010.877.252

1590971576309420

2228272949934007

6990977122340795

4463138671998432

Idioma(s)

eng

Relação

Acta Horticulturae

Direitos

closedAccess

Palavras-Chave #Minimally fresh processed #Sanitizers #Vanillin #Cinnamic acid
Tipo

info:eu-repo/semantics/conferencePaper