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D. O. UKUKU, X. Fan, and M. F. Kozempel. Food Safety Intervention Technologies Research Unit, USDA-ARS-Eastern Regional Research Center, 600 E. Mermaid Ln., Wyndmoor, PA 19038-8598 Minimally processed fruits and vegetables are more perishable than the intact products. They have a limited shelf life due to deterioration caused by spoilage microflora as well as physiological deterioration. Cutting may increase microbial spoilage of fruits through transfer of microflora on the outer surfaces to the interior tissue. The objectives of this study were to use the Vacuum/Steam/Vacuum process to reduce indigenous spoilage microflora on the surface of cantaloupes. A second objective was to investigate the effect of such treatments on transfer of spoilage microflora from the cantaloupe surface to the fresh-cut melon during rind removal and cutting. Finally, the effect of such treatment on color and texture of the fresh-cut cantaloupes during storage at 5ºC or 10 ºC for up to 9 days was investigated. Cantaloupes were treated in the VSV processor. Plugs from treated and control samples were stored at 5 and 10C for up to 9 days. Samples were monitored for the presence and growth of mesophilic bacteria, yeast and mold and pseudomonas spp every three days. Texture was evaluated with a TA-XT2i Texture Analyzer every three days during storage. Color (CIE L*, a*, b*) was measured with a ColorQuest XE colorimetric spectrophotometer every three days during storage. VSV treatment resulted to a significant reduction of aerobic mesophilic bacteria, yeast and mold and Pseudomonas spp on cantaloupe surfaces. VSV treatment significantly reduced transfer of spoilage microflora that usually lead to decay of whole melon and fresh-cut pieces during storage and reduced transfer of spoilage microflora from whole cantaloupe surface to fresh-cut pieces during preparation. The spoilage microflora like yeast and mold were reduced to below detection level (< 1 CFU/g). By extending shelf life the VSV process can reduce losses as well as improve the safety of cantaloupes.
Session 96, Fruit & Vegetable Products: General II
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |