Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence

The aim of this study was to investigate the effect of cut type and pulsed light (PL) fluence on microbiological stability and quality of fresh-cut cantaloupes. Fresh-cut cantaloupes with various cut types (cuboid, triangular prism and sphere) were treated with PL technology at 6 J/cm2. Samples were...

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Main Authors: Koh, Pei Chen, Mohd Adzahan, Noranizan, Karim, Roselina, Zainal Abedin, Nur Hanani
Format: Article
Language:English
Published: Association of Food Scientists & Technologists (India) 2016
Online Access:http://psasir.upm.edu.my/id/eprint/15141/1/Microbiological%20stability%20and%20quality%20of%20pulsed%20light%20treated%20cantaloupe%20%28Cucumis%20melo%20L.%20reticulatus%20cv.%20Glamour%29%20based%20on%20cut%20type%20and%20light%20fluence.pdf
http://psasir.upm.edu.my/id/eprint/15141/
https://link.springer.com/article/10.1007%2Fs13197-015-2139-y
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Institution: Universiti Putra Malaysia
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spelling my.upm.eprints.151412019-05-09T01:25:35Z http://psasir.upm.edu.my/id/eprint/15141/ Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence Koh, Pei Chen Mohd Adzahan, Noranizan Karim, Roselina Zainal Abedin, Nur Hanani The aim of this study was to investigate the effect of cut type and pulsed light (PL) fluence on microbiological stability and quality of fresh-cut cantaloupes. Fresh-cut cantaloupes with various cut types (cuboid, triangular prism and sphere) were treated with PL technology at 6 J/cm2. Samples were exposed to PL treatment at fluences of 2.7, 7.8, 11.7 and 15.6 J/cm2 followed by storage at 4 ± 1 °C for 28 days. Microbiological quality, headspace composition, firmness, colour, pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content of fresh-cut cantaloupes were determined. Spherical shape was found to be the most suitable shape for PL treatment of fresh-cut cantaloupes due to its significantly lowest (p ≤ 0.05) microbial counts before and after the PL treatment. No significant (p > 0.05) effect was observed for firmness, colour, total soluble solids and total phenolic content of fresh-cut cantaloupes throughout the storage study. Pulsed light treatment using 7.8 J/cm2 was the best for extending shelf life of fresh-cut cantaloupes with extension of 8 days longer at 4 ± 1 °C compared to the control while maintaining the ascorbic acid content. In conclusion, PL treatment is a potential technique for extending the shelf life of fresh-cut cantaloupes by inactivating microorganisms without compromising the nutritional value. Association of Food Scientists & Technologists (India) 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/15141/1/Microbiological%20stability%20and%20quality%20of%20pulsed%20light%20treated%20cantaloupe%20%28Cucumis%20melo%20L.%20reticulatus%20cv.%20Glamour%29%20based%20on%20cut%20type%20and%20light%20fluence.pdf Koh, Pei Chen and Mohd Adzahan, Noranizan and Karim, Roselina and Zainal Abedin, Nur Hanani (2016) Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence. Journal of Food Science and Technology, 53 (4). pp. 1798-1810. ISSN 0022-1155; ESSN: 0975-8402 https://link.springer.com/article/10.1007%2Fs13197-015-2139-y 10.1007/s13197-015-2139-y
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The aim of this study was to investigate the effect of cut type and pulsed light (PL) fluence on microbiological stability and quality of fresh-cut cantaloupes. Fresh-cut cantaloupes with various cut types (cuboid, triangular prism and sphere) were treated with PL technology at 6 J/cm2. Samples were exposed to PL treatment at fluences of 2.7, 7.8, 11.7 and 15.6 J/cm2 followed by storage at 4 ± 1 °C for 28 days. Microbiological quality, headspace composition, firmness, colour, pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content of fresh-cut cantaloupes were determined. Spherical shape was found to be the most suitable shape for PL treatment of fresh-cut cantaloupes due to its significantly lowest (p ≤ 0.05) microbial counts before and after the PL treatment. No significant (p > 0.05) effect was observed for firmness, colour, total soluble solids and total phenolic content of fresh-cut cantaloupes throughout the storage study. Pulsed light treatment using 7.8 J/cm2 was the best for extending shelf life of fresh-cut cantaloupes with extension of 8 days longer at 4 ± 1 °C compared to the control while maintaining the ascorbic acid content. In conclusion, PL treatment is a potential technique for extending the shelf life of fresh-cut cantaloupes by inactivating microorganisms without compromising the nutritional value.
format Article
author Koh, Pei Chen
Mohd Adzahan, Noranizan
Karim, Roselina
Zainal Abedin, Nur Hanani
spellingShingle Koh, Pei Chen
Mohd Adzahan, Noranizan
Karim, Roselina
Zainal Abedin, Nur Hanani
Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
author_facet Koh, Pei Chen
Mohd Adzahan, Noranizan
Karim, Roselina
Zainal Abedin, Nur Hanani
author_sort Koh, Pei Chen
title Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
title_short Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
title_full Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
title_fullStr Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
title_full_unstemmed Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
title_sort microbiological stability and quality of pulsed light treated cantaloupe (cucumis melo l. reticulatus cv. glamour) based on cut type and light fluence
publisher Association of Food Scientists & Technologists (India)
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/15141/1/Microbiological%20stability%20and%20quality%20of%20pulsed%20light%20treated%20cantaloupe%20%28Cucumis%20melo%20L.%20reticulatus%20cv.%20Glamour%29%20based%20on%20cut%20type%20and%20light%20fluence.pdf
http://psasir.upm.edu.my/id/eprint/15141/
https://link.springer.com/article/10.1007%2Fs13197-015-2139-y
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