Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time

Abstract

a b s t r a c tMolecular mobility is a fundamental parameter which reflects the dynamic properties of food components and contributes to food degradation reactions comprehension. Fresh-cut fruits have become an important food market segment. However, processing of fruits promotes faster its physiological deterioration, biochemical changes and microbial degradation. The purpose of this work was to use NMR methodology as a tool to evaluate fresh-cut fruit quality, during storage at refrigerated conditions. The fresh-cut melon transverse relaxation time (T 2 ) was measured for a period of 7 days of storage at 5°C. The relationship between the obtained values, microstructure and quality parameters was investigated. In general, results show the existence of one class of water fluidity in the system, the one present in cells after processing. T 2 , a measure of this fluidity, is affected by the processing and storage time. Also, it is possible to find a close relationships between T 2 and quality parameters of total colour difference (TCD), firmness and a w . As T 2 increases TCD also increases, while firmness and a w decrease. These results highlight the usefulness of NMR methodology application in food science.

Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry

“…In the present study, SSC values ranged between 6.85% and 9.57% Brix however except for Qilin, which recorded a significant increase on day 5 of storage there were no significant changes in SSC for the other cultivars throughout storage ( Table 1). The lack of significant change in SSC is consistent with the findings of Gil et al [20], Aguayo et al [22] and Fundo et al [23] who reported no significant differences in SSC of fresh-cut watermelon fruit and Amarillo melon during storage. The increase in SSC of Qilin could be attributed to the low juice leakage as well as reduced starch or sugar degradation considering the decreasing trend in respiration rate.…”

Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

“…The Aw of each 1 g sample was measured using a water activity meter (Aqualab Series 4TE, Decagon Devices Inc., Pullman, WA, USA) at 23 ± 2°C according to the method described by Fundo et al (2015). Each bacth was conducted in triplicate.…”

Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration

“…Water, accounting for 85%–90% of the fresh mushrooms, is held in more than one compartment based on the cellular structure and is a critical factor to maintain the quality of fresh mushrooms (Kumar et al , ; Paudel et al , ). Understanding changes in water mobility and location during storage is essential to explain the relation of moisture migration and the physico‐chemical quality of foods (Fundo et al , ; Fundo et al , ).…”