Effect of High Pressure Carbon Dioxide Processing on Microbial Population and Quality of Fresh-Cut Hami Melon (Cucumis melo var. saccharinus)

doi:10.7506/spkx1002-6630-201807026

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (7): 174-180.doi: 10.7506/spkx1002-6630-201807026

• Food Engineering • Previous Articles Next Articles

Effect of High Pressure Carbon Dioxide Processing on Microbial Population and Quality of Fresh-Cut Hami Melon (Cucumis melo var. saccharinus)

HOU Zhiqiang, HUANG Xuying, WANG Yongtao*, LIAO Xiaojun

Beijing Key Laboratory for Food Non-Thermal Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering Research Center of Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2018-04-15 Published:2018-04-17

Abstract

Abstract: This study aimed to determine the most suitable cleaning process for Hami melon. The changes in microbial populations (total aerobic bacteria (TAB), and total yeast and mold counts), sensory (mass loss, texture and sensory score) and physicochemical properties (total soluble solid (TSS) content, pH, vitamin C and polyphenoloxidase and peroxidase activity) of high pressure carbon dioxide (HPCD)-treated Hami melon during storage at 4 ℃ for 8 days were investigated. Results showed that treatment with strong acid electrolyzed water for 25 min was the best cleaning process. It could reduce TAB of Hami melon by 0.81 (lg (CFU/g)). During the storage, the number of microorganisms of fresh-cut melon HPCDtreated at 2.5, 3.5, 4.5 MPa for 8 min increased significantly and PPO activity also increased. In addition, fruit mass, hardness and ascorbic acid content were decreased respectively by 16.45%–42.70%, 30.38%–48.97% and 96.25%–96.73% after 8 days of storage. This study can provide a theoretical basis for further exploration and application of HPCD on fresh-cut fruits and vegetables.

Key words: Hami melon, fresh-cut fruits, high pressure carbon dioxide, microorganism, quality

CLC Number:

TS201.1

HOU Zhiqiang, HUANG Xuying, WANG Yongtao, LIAO Xiaojun. Effect of High Pressure Carbon Dioxide Processing on Microbial Population and Quality of Fresh-Cut Hami Melon (Cucumis melo var. saccharinus)[J]. FOOD SCIENCE, 2018, 39(7): 174-180.

[1]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[2]	ZHANG Yurong, ZHOU Xianqing, PENG Chao. Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times [J]. FOOD SCIENCE, 2021, 42(9): 39-45.
[3]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[4]	HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei. Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit [J]. FOOD SCIENCE, 2021, 42(9): 70-76.
[5]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[6]	XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong. Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages [J]. FOOD SCIENCE, 2021, 42(9): 184-191.
[7]	XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei. Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy [J]. FOOD SCIENCE, 2021, 42(9): 192-198.
[8]	WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles [J]. FOOD SCIENCE, 2021, 42(9): 206-213.
[9]	LI Yining, HUANG Kunlun, YAO Zhiyi. Progress in the Construction and Application of Fluorescence Sensors for the Detection of Folic Acid [J]. FOOD SCIENCE, 2021, 42(9): 214-221.
[10]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[11]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[12]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[13]	YOU Xiaopeng, WANG Lan, XIONG Guangquan, QIAO Yu, WU Wenjin, LI Xin, DING Anzi, SUN Weiqing. A Review of Studies on the Effects of Transportation Stress on Fish Physiological Characteristics and Meat Quality [J]. FOOD SCIENCE, 2021, 42(7): 311-318.
[14]	ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian. Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies [J]. FOOD SCIENCE, 2021, 42(7): 329-335.
[15]	YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.

Effect of High Pressure Carbon Dioxide Processing on Microbial Population and Quality of Fresh-Cut Hami Melon (Cucumis melo var. saccharinus)

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments