Abstract
Melon (Cucumis melo L.) and mangoes (Mangifera indica L.) are highly appreciated by consumers, due to sensory attributes and nutritional content. Producing minimally processed fruits has a potential, because consumers look for freshness and convenience. However, fresh-cut processing increases the decompartmentalization of enzymes and substrates which causes browning, softening and decay. These changes, mainly controlled with low temperature storage and modified atmosphere packaging, are still problems with fresh-cut fruits. This work investigated the effect of combination of heat treatment with modified atmosphere packaging on the quality of fresh-cut melons and mangoes. Whole fruits were dipped in hot water (50 degrees C - 30 min), cooled, minimally processed and packaged in traditional polymeric film (oriented polypropylene, OPP) or biologically-based film (Poly lactic acid, PLA). The heat treatment improved the storage of both fresh-cut melons and mangoes even if the effect on respiration rate was different. The firmness was maintained due to the MAP. Combining MAP and heat treatment significantly reduced color change and oxidation enzyme activities. It can be concluded that heat treatment combined with MAP could be a good opportunity to preserve the quality of fresh-cut melons and mangoes.
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Claims 6
Claim · model-written summary
Heat treatment improved the storage of fresh-cut melons and mangoes.
- Taxon
- melons and mangoes
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Cucumis melo_from_India.jpg?width=60)
Mangifera indicae1 - Treatment
- heat treatmente1
- Outcome
- storagee1
- Direction
- improvede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
_from_India.jpg?width=500)
Verbatim
e1“The heat treatment improved the storage of both fresh-cut melons and mangoes even if the effect on respiration rate was different”
Claim · model-written summary
Heat treatment had a different effect on respiration rate in melons and mangoes.
- Taxon
- melons and mangoesCucumis meloMangifera indicae1
- Treatment
- heat treatmente1
- Outcome
- respiration ratee1
- Direction
- differente1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The heat treatment improved the storage of both fresh-cut melons and mangoes even if the effect on respiration rate was different”
Claim · model-written summary
MAP maintained the firmness of fresh-cut melons and mangoes.
- Taxon
- melons and mangoesCucumis meloMangifera indicae5
- Treatment
- MAPe2
- Outcome
- firmnesse2
- Direction
- maintainede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The firmness was maintained due to the MAP”
e5“This work investigated the effect of combination of heat treatment with modified atmosphere packaging on the quality of fresh-cut melons and mangoes”
Claim · model-written summary
Combining MAP and heat treatment significantly reduced color change in fresh-cut melons and mangoes.
- Taxon
- melons and mangoesCucumis meloMangifera indicae5
- Treatment
- Combining MAP and heat treatmente3
- Outcome
- color changee3
- Direction
- reducede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Combining MAP and heat treatment significantly reduced color change and oxidation enzyme activities”
e5“This work investigated the effect of combination of heat treatment with modified atmosphere packaging on the quality of fresh-cut melons and mangoes”
Claim · model-written summary
Combining MAP and heat treatment significantly reduced oxidation enzyme activities in fresh-cut melons and mangoes.
- Taxon
- melons and mangoesCucumis meloMangifera indicae5
- Treatment
- Combining MAP and heat treatmente3
- Outcome
- oxidation enzyme activitiese3
- Direction
- reducede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Combining MAP and heat treatment significantly reduced color change and oxidation enzyme activities”
e5“This work investigated the effect of combination of heat treatment with modified atmosphere packaging on the quality of fresh-cut melons and mangoes”
Claim · model-written summary
Heat treatment combined with MAP is a good opportunity to preserve the quality of fresh-cut melons and mangoes.
- Taxon
- melons and mangoesCucumis meloMangifera indicae5
- Treatment
- heat treatment combined with MAPe4
- Outcome
- preserve the qualitye4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“heat treatment combined with MAP could be a good opportunity to preserve the quality of fresh-cut melons and mangoes”
e5“This work investigated the effect of combination of heat treatment with modified atmosphere packaging on the quality of fresh-cut melons and mangoes”
The same questions in other papers
heat · quality: postharvest · Mangifera indica (mango)Results differ
32 papers in the same direction as this paper · 7 in the opposite direction
- negative
- no effect
- negative
36 papers more in this group
See all 40 papers →heat · quality: postharvest · Cucumis melo (muskmelon)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
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.