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Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheres.

O'Connor-Shaw, R.E., Roberts, R., Ford, A.L. and Nottingham, S.M. (1996) Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheres. Journal of Food Science, 61 (4). pp. 847-851.


Publisher URL: http://www.ift.org/cms/


Diced cantaloupe flesh that was microbiologically sterile was prepared in order to study the physiological deterioration of fruit when stored under a range of controlled atmospheres at 4.5°C. Sterile fruit pieces were prepared by boiling whole melons for 3 min, then dicing aseptically. Storage atmospheres were in continuous flow and contained from 0 to 26% CO2 and 3.5 to 17% O2. Sensory assessments were carried out by a highly trained panel at 14-day intervals. Products that were acceptable for up to 28 days were obtained when the following 3 treatments were used: 6% CO2 and 6% O2; 9.5% CO2 and 3.5% O2; and 15% CO2 and 6% O2. Overall, treatment with 0, 19.5 or 26% CO2 (irrespective of O2 concn.) caused significant deterioration in sensory properties.

Item Type:Article
Corporate Creators:Department of Employment, Economic Development and Innovation (DEEDI), Agri-Science, Crop and Food Science
Business groups:Crop and Food Science
Additional Information:Permission granted by Institute of Food Technology (IFT) and Journal of Food Science (JFS).
Keywords:Aseptic packaging; cantaloupe; fruit pieces; sensory quality.
Subjects:Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit > Melons
Plant culture > Harvesting, curing, storage
Live Archive:28 Jun 2004
Last Modified:03 Sep 2021 16:43

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