title: Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon.
abstract: This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O₂) and high carbon dioxide (CO₂) levels to extend the shelf-life of fresh-cut honeydew melon. Firstly, the effect of MA on the growth and volatile organic metabolite production of Candida sake, Leuconostoc mesenteroides and Leuconostoc gelidum, which had all been previously isolated from spoiled commercial fresh-cut honeydew melon, was evaluated separately on honeydew melon agar at 7 °C. Additionally, the effect of selected MAs on the microbial, physico-chemical and sensory quality of commercial fresh-cut honeydew melon cubes was evaluated at 7 °C. The results showed that MAs with high O₂ and high CO₂ levels greatly retarded the growth, CO₂ and volatile metabolite production (i.e. ethanol, 2-methyl-1-butanol, ethyl acetate, phenylacetic acid, nonanal) of C. sake on honeydew melon agar; especially MAs consisting of 50% O₂+50% CO₂ and 70% O₂+30% CO₂. In contrast, the MAs evaluated only had a minor effect on the growth and volatile metabolite production of L. mesenteroides and L. gelidum. Overall, the effect of MAs on colour, juice leakage, juiciness, and firmness of fresh-cut honeydew melon was small during storage. Sensory preference was generally for fresh-cut honeydew melon cubes packaged in MA of 50% O₂+50% CO₂. These were still acceptable on day five of storage and had appreciably lower populations of yeasts and lactic acid bacteria, lower quantities of volatile organic compounds, but slightly stronger colour oxidation compared to honeydew melon that was packaged in air. Additionally, most of the samples packed in air had blown by day five due to the large quantity of CO₂ production during storage. Therefore, 50% O₂+50% CO₂ is a potential MA solution for extending the shelf-life of fresh-cut honeydew melon.
authors.affiliation: Ghent University, Food2Know, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Gent, Belgium.
authors.forename: Bao-Yu
authors.initials: BY
authors.lastname: Zhang
authors.forename: Simbarashe
authors.initials: S
authors.lastname: Samapundo
authors.forename: Vasileios
authors.initials: V
authors.lastname: Pothakos
authors.forename: Göknur
authors.initials: G
authors.lastname: Sürengil
authors.forename: Frank
authors.initials: F
authors.lastname: Devlieghere
mesh_terms: D000328:Adult; D000890:Anti-Infective Agents / Q000494:pharmacology; D001272:Atmosphere / Q000737:chemistry; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D002245:Carbon Dioxide / Q000494:pharmacology*; D015169:Colony Count, Microbial; D019662:Cucurbitaceae / Q000382:microbiology*; D005260:Female; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods* / Q000592:standards; D005638:Fruit / Q000382:microbiology*; D006801:Humans; D008297:Male; D010100:Oxygen / Q000494:pharmacology*; D012677:Sensation; D013995:Time; D055549:Volatile Organic Compounds / Q000032:analysis / Q000378:metabolism; D015003:Yeasts / Q000254:growth & development / Q000528:radiation effects*; D055815:Young Adult
chemical_list: D000890:Anti-Infective Agents; D055549:Volatile Organic Compounds; D002245:Carbon Dioxide; D010100:Oxygen
keywords: Fresh-cut; Honeydew melon; Modified atmosphere packaging; Volatile organic compound; Yeasts