engleski

Antimicrobial treatments for minimally processed cantaloupe melon

Efficacy of decontamination treatments in reducing endogenous microbial populations on cantaloupe and in extending fresh-cut shelf-life were investigated. Composite rind plug samples were washed with water or solutions of sodium hypochlorite, H_2O_2, commercial detergent formulations containing dodecylbenzene sulfonic acid and phosphoric acid, or trisodium phosphate, and surviving microbial populations determined. Fresh-cut cubes were prepared aseptically from whole melons given similar treatments, and their visual appearance and bacterial population determined during storage at 4 degrees C, Population reductions on washed rind plugs were < 1 log with water, 1 to 2 logs with washing and sanitizing agents applied individually, and 3 logs with some sequential treatments with H_2O_2. H_2O_2 applied at 50 C was superior to other whole-melon treatments, yielding a fresh-cut shelf-life of > 2 weeks.

cantaloupe; minimally processed; fresh-cut; sanitizers; shelf-life; hydrogen peroxide

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