Abstract
Harmful microorganisms can contaminate fresh fruits and vegetables and with this cause outbreaks of foodborne illness. Therefore, mitigation strategies are needed to eliminate or restrict the multiplication of potential pathogens while maintaining fresh produce quality. This study assessed a vapour heat treatment on the control of Listeria on whole fresh cantaloupes (Cucumis melo) and its impact on quality, composition and fruit physiology. Fruit inoculated with Listeria innocua, a non-pathogenic surrogate of Listeria monocytogenes, were treated with 84°C vapour heat for 240 s, followed by storage at 4, 7 or 10°C for 0, 7, 10 or 14 days. At these times, fruit were analyzed for visual appearance, firmness, soluble solids, titratable acidity, flesh colour, respiration rate, and volatile production. On average, the heat treatment achieved 4-log reductions in surrogate pathogen densities. However, the heat treatment caused discoloration of the rind affecting the visual quality of whole fruit. No discoloration or deterioration of flesh tissue, change in flesh firmness, soluble solids or titratable acids was associated with the heat treatment. Fruit respiration measured after warming fruit to 20°C was reduced in heat-treated fruit throughout storage, averaging a CO2 production rate of 16.2 compared to 38.2 mg/kg h for non-heated fruit. This suggested permanent physiological damage occurred to the rind tissue. Heat treatments reduced acetaldehyde, had no effect on ethanol and increased ethyl acetate emissions. Storage at 10°C stimulated the emission of all three volatiles. The heat treatment stimulated the production of methyl, ethyl and acetate esters, but inhibited ester production during storage at temperatures that induced ripening. The vapour heat treatment was an effective sanitation treatment, but caused injury to the melon rind. Therefore, this treatment has potential to ensure safety of fresh-cut melon products.
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Claims 13
Claim · model-written summary
Vapour heat treatment achieved 4-log reductions in surrogate Listeria densities on cantaloupe.
- Taxon
- Cucumis melo
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Cucumis meloe0 - Treatment
- heat treatmente1
- Interactor
- Listeria innocuaListeria innocuae3other
- Outcome
- surrogate pathogen densitiese1
- Direction
- reductionse1
- Value
- 4-loge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e1“On average, the heat treatment achieved 4-log reductions in surrogate pathogen densities”
e3“Fruit inoculated with Listeria innocua, a non-pathogenic surrogate of Listeria monocytogenes”
Claim · model-written summary
Heat treatment caused discoloration of the cantaloupe rind, affecting whole-fruit visual quality.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- heat treatmente2
- Outcome
- discoloration of the rinde2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e2“However, the heat treatment caused discoloration of the rind affecting the visual quality of whole fruit”
Claim · model-written summary
Heat treatment was not associated with discoloration or deterioration of cantaloupe flesh tissue.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- heat treatmente3
- Outcome
- discoloration or deterioration of flesh tissuee3
- Direction
- no_changeinferrede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e3“No discoloration or deterioration of flesh tissue, change in flesh firmness, soluble solids or titratable acids was associated with the heat treatment”
Claim · model-written summary
Heat treatment was not associated with changes in flesh firmness, soluble solids or titratable acids.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- heat treatmente3
- Outcome
- change in flesh firmness, soluble solids or titratable acidse3
- Direction
- no_changeinferrede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e3“No discoloration or deterioration of flesh tissue, change in flesh firmness, soluble solids or titratable acids was associated with the heat treatment”
Claim · model-written summary
Heat-treated cantaloupes had reduced CO2 production rate throughout storage, 16.2 versus 38.2 mg/kg h in non-heated fruit.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- heat-treatede4
- Outcome
- CO2 production ratee4
- Direction
- reducede4
- Value
- 16.2 compared to 38.2 mg/kg he4
- Qualifier
- throughout storagee4
- Comparator
- non-heated fruite4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e4“was reduced in heat-treated fruit throughout storage, averaging a CO2 production rate of 16.2 compared to 38.2 mg/kg h for non-heated fruit”
Claim · model-written summary
The authors suggest the heat treatment caused permanent physiological damage to the cantaloupe rind tissue.
- Taxon
- Cucumis meloCucumis meloe0
- Organ / stage
- rind tissuee5
- Outcome
- permanent physiological damagee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e5“This suggested permanent physiological damage occurred to the rind tissue”
Claim · model-written summary
Heat treatments reduced acetaldehyde emission from cantaloupe.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- Heat treatmentse6
- Outcome
- acetaldehydee6
- Direction
- reducede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e6“Heat treatments reduced acetaldehyde, had no effect on ethanol and increased ethyl acetate emissions”
Claim · model-written summary
Heat treatments had no effect on ethanol emission from cantaloupe.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- Heat treatmentse6
- Outcome
- ethanole6
- Direction
- no effecte6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e6“Heat treatments reduced acetaldehyde, had no effect on ethanol and increased ethyl acetate emissions”
Claim · model-written summary
Heat treatments increased ethyl acetate emissions from cantaloupe.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- Heat treatmentse6
- Outcome
- ethyl acetate emissionse6
- Direction
- increasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e6“Heat treatments reduced acetaldehyde, had no effect on ethanol and increased ethyl acetate emissions”
Claim · model-written summary
Storage at 10°C stimulated the emission of all three measured volatiles from cantaloupe.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- Storage at 10°Ce7
- Outcome
- emission of all three volatilese7
- Direction
- stimulatede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e7“Storage at 10°C stimulated the emission of all three volatiles”
Claim · model-written summary
Heat treatment stimulated the production of methyl, ethyl and acetate esters in cantaloupe.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- heat treatmente3
- Outcome
- production of methyl, ethyl and acetate esterse3
- Direction
- stimulatede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e3“The heat treatment stimulated the production of methyl, ethyl and acetate esters, but inhibited ester production during storage at temperatures that induced ripening”
Claim · model-written summary
Heat treatment inhibited ester production in cantaloupe during storage at temperatures that induced ripening.
- Taxon
- Cucumis meloCucumis meloe0
- Treatment
- heat treatmente3
- Outcome
- ester productione3
- Direction
- inhibitede3
- Qualifier
- during storage at temperatures that induced ripeninge3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e3“The heat treatment stimulated the production of methyl, ethyl and acetate esters, but inhibited ester production during storage at temperatures that induced ripening”
Claim · model-written summary
The vapour heat treatment caused injury to the melon rind.
- Taxon
- Cucumis meloCucumis meloe0
- Organ / stage
- melon rinde3
- Treatment
- vapour heat treatmente3
- Outcome
- injury to the melon rinde3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole fresh cantaloupes (Cucumis melo)”
e3“The vapour heat treatment was an effective sanitation treatment, but caused injury to the melon rind”
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2 papers in the same direction as this paper · 1 in the opposite direction
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1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.