Efficacy of some antimicrobial treatments compared to sodium hypochlorite on physical, physiological and microbial quality of fresh-cut melons (Cucumis melo L. var. inodorus)

Dilmaçünal, Tuba; Erbaş, Derya; Koyuncu, Mehmet Ali; Onursal, Cemile Ebru; Kuleaşan, Hakan

doi:10.1016/j.lwt.2014.07.033

Cited by 22 publications

(20 citation statements)

References 19 publications

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“…A decrease in firmness of fresh-cut lemon (Dilmaçünal et al, 2014) and tomato (Hong and Gross, 1998) was also observed with sodium hypochlorite treatment as found for HCT in the present study. The effect of potassium metasulfite to reduce the firmness of persimmon fruit, MST was also in agreement with the results found in fresh-cut potato cubes (Rinaldi et al, 2009).…”

Section: Firmness Of Dried Persimmonsupporting

confidence: 87%

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Quality Characteristics of Dried Persimmon Prepared By Different Pretreatments

Cho¹,

Cho²,

Park³

et al. 2018

ijSciences

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Persimmon is one of the widely cultivated fruits in Korea, China, and Japan. The fruits of persimmon contain various phytochemicals which have health promoting effects. Drying is one of the most oldest and famous fruit processing techniques. The objective of this study was to investigate the effect of different pretreatments on moisture content, soluble solid content, and firmness of dried persimmon fruit. The moisture content of HCT (dried persimmon prepared by soaking in 50 ppm sodium hypochlorite for 1 min at 20°C) and ACT (dried persimmon prepared by soaking into 1% N-acetylcysteine for 1 min at 20°C) followed by STT (dried persimmon prepared by soaking the fruits into 5% salt solution containing 1% citric acid for 1 min at 65°C) showed the significantly low moisture content on 6 days of drying. The soluble solid content of HCT and MST (dried persimmon prepared by soaking into 0.5% sodium metabisulfite for 1 min at 20°C) was significantly low at 6 DAD compared to the other treatments. Similarly, the firmness of ACT showed a high value on day 6. The firmness of HCT was significantly low as in the control followed by MST on day 6. The results indicated that fruit pretreatment by soaking in 50 ppm sodium hypochlorite solution could be a good option to enhance the quality characteristics of dried persimmon fruits.

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Section: Firmness Of Dried Persimmonsupporting

confidence: 87%

“…A lower SSC in fresh-cut melons with sodium hypochlorite treatment was also observed by Dilmaçünal et al (2014) and Manuwong et al (2007). The gradual increase in SSC of the samples during drying was perhaps due to dehydration (Apai, 2010;Hai et al, 2014).…”

Section: Soluble Solid Of Dried Persimmonmentioning

confidence: 74%

Quality Characteristics of Dried Persimmon Prepared By Different Pretreatments

Cho¹,

Cho²,

Park³

et al. 2018

ijSciences

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“…To date, there are very few bibliographical works dealing with melons that have been cut and washed with ozonised water, while there is only one by Selma et al . on whole and cut melons in which samples were exposed to 5000, 10 000 and 20 000 ppm O 3 at 11 °C and 90–95% RH for 30 min, followed by storage at 5 °C for up to 7 days.…”

Section: Introductionmentioning

confidence: 99%

“…In general, nutritional and quality parameters of vegetables (such as respiration rate, ethylene emission, weight loss, colour, glucose, fructose and sucrose contents and organic acid and vitamin C contents) were maintained or increased following O 3 exposure. 20,21 To date, there are very few bibliographical works dealing with melons that have been cut and washed with ozonised water, 22,23 while there is only one by Selma et al 24 on whole and cut melons in which samples were exposed to 5000, 10 000 and 20 000 ppm O 3 at 11 ∘ C and 90-95% RH for 30 min, followed by storage at 5 ∘ C for up to 7 days. In this trial, O 3 treatment greatly reduced initial counts of all microbial groups tested and no impact of O 3 treatment on visual quality, aroma, firmness and soluble solids content after treatment and storage was observed.…”

Section: Introductionmentioning

confidence: 99%

Postharvest gaseous ozone treatment enhances quality parameters and delays softening in cantaloupe melon during storage at 6 °C

2017

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“…Chlorine is one of the most effective disinfectant agents and commonly used in food industry, particularly for fresh cut salads and vegetables. However, the limitation of chlorine relates to environmental and health risk due to formation of trihalomethane [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of Hot Water, Chlorine and Ozone Microbubbles Treatment on Melon

Nguyen¹,

Szabó²,

Hitka³

et al. 2018

ijfe

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In this study the efficacy of traditional treatments as hot water, chlorine alone or in combination with microbubbles on melon was investigated. Different treatments were used like hot water (55 °C, 2 and 5 min); chlorine (150 ppm, 2 and 5 min); ozone microbubbles (150 ppm, 2 and 5 min); hot water microbubbles (55 °C, 2 and 5 min); chlorine microbubbles (150 ppm, 2 and 5 min). Microbial populations were evaluated at days 0 and 4 of the shelf-life. After washing, ozone microbubbles for 5 min and hot water microbubbles for 2 or 5 min were the most effective treatments causing 2.3, 2 and 1.7 log reductions, in the number of mesophilic aerobes, respectively. Throughout 4 days of shelf-life, hot water microbubbles for 2 or 5 min and ozone microbubbles for 5 min were more effective in retarding the microbial growth than the other treatments. The results showed that microbubbles could be a promising method for controlling the microbial quality of melon or other produces with the necessity of further elucidations.

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Efficacy of some antimicrobial treatments compared to sodium hypochlorite on physical, physiological and microbial quality of fresh-cut melons (Cucumis melo L. var. inodorus)

Cited by 22 publications

References 19 publications

Quality Characteristics of Dried Persimmon Prepared By Different Pretreatments

Quality Characteristics of Dried Persimmon Prepared By Different Pretreatments

Postharvest gaseous ozone treatment enhances quality parameters and delays softening in cantaloupe melon during storage at 6 °C

Effect of Hot Water, Chlorine and Ozone Microbubbles Treatment on Melon

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