title: Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions.
abstract: Vacuum impregnation (VI) is a processing operation that permits the impregnation of fruit and vegetable porous tissues with a fast and more homogeneous penetration of active compounds compared to the classical diffusion processes. The objective of this research was to investigate the impact on VI treatment with the addition of calcium lactate on qualitative parameters of minimally processed melon during storage. For this aim, this work was divided in 2 parts. Initially, the optimization of process parameters was carried out in order to choose the optimal VI conditions for improving texture characteristics of minimally processed melon that were then used to impregnate melons for a shelf-life study in real storage conditions. On the basis of a 23factorial design, the effect of Calcium lactate (CaLac) concentration between 0% and 5% and of minimum pressure (P) between 20 and 60 MPa were evaluated on color and texture. Processing parameters corresponding to 5% CaLac concentration and 60 MPa of minimum pressure were chosen for the storage study, during which the modifications of main qualitative parameters were evaluated. Despite of the high variability of the raw material, results showed that VI allowed a better maintenance of texture during storage. Nevertheless, other quality traits were negatively affected by the application of vacuum. Impregnated products showed a darker and more translucent appearance on the account of the alteration of the structural properties. Moreover microbial shelf-life was reduced to 4 d compared to the 7 obtained for control and dipped samples.
authors.affiliation: Dept. of Agri-Food Science and Technology, Alma Mater Studiorum, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy.
authors.forename: Silvia
authors.initials: S
authors.lastname: Tappi
authors.affiliation: Dept. of Agri-Food Science and Technology, Alma Mater Studiorum, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy.
authors.forename: Urszula
authors.initials: U
authors.lastname: Tylewicz
authors.affiliation: Dept. of Agri-Food Science and Technology, Alma Mater Studiorum, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy.
authors.forename: Santina
authors.initials: S
authors.lastname: Romani
authors.affiliation: Dept. of Agri-Food Science and Technology, Alma Mater Studiorum, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Siroli
authors.affiliation: Dept. of Agri-Food Science and Technology, Alma Mater Studiorum, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Patrignani
authors.affiliation: Dept. of Agri-Food Science and Technology, Alma Mater Studiorum, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Dalla Rosa
authors.affiliation: Dept. of Agri-Food Science and Technology, Alma Mater Studiorum, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy.
authors.forename: Pietro
authors.initials: P
authors.lastname: Rocculi
keywords: calcium; minimally processed melon; shelf-life; vacuum impregnation