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

Abstract

Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log 10 CFU/g and 4.0 Log 10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.