Effect of different Modified Atmosphere Packaging on Physico-chemical, Microbiological and Sensorial attributes of Fresh-Cut Muskmelon

Abstract

In minimal processing, pretreated fresh-cut muskmelon fruit with organic treatment 10% Whey protein concentrate recorded changes in physico-chemical parameters, microbial count and sensorial attributes over the initial values. Pretreated fresh-cut muskmelon was packed in different modified atmosphere conditions. Modified atmosphere packagings with 10% carbon dioxide plus 3% oxygen and 100% nitrogen flushing extended shelf life of fresh-cut muskmelon pretreated with organic and inorganic dipping, up to 18-21 days when stored at 5±10C. Pretreated fresh-cut muskmelon packaged in perforated packaging (M4) recorded shelf life up to 12 days only. Decrease in firmness, TSS and sensory parameters while increase in acidity, physiological loss in weight, decay and microbial count was recorded in all MAP conditions. The MAP condition, M2 (10% CO2 plus 3% O2) recorded minimum changes in physico-chemical parameters, restricted microbial growth, maintained quality and enhanced acceptability of pretreated fresh-cut muskmelon up to 21 days under refrigerated storage.