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Int J Food Microbiol

Title:		Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
Author(s):		Zhang BY; Samapundo S; Pothakos V; Surengil G; Devlieghere F;
Address:		"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"
Journal Title:		Int J Food Microbiol
Year:		2013
Volume:		20130809
Issue:		3
Page Number:		378 - 390
DOI:		10.1016/j.ijfoodmicro.2013.08.002
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O(2)) and high carbon dioxide (CO(2)) 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 degrees 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 degrees C. The results showed that MAs with high O(2) and high CO(2) levels greatly retarded the growth, CO(2) 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% O(2)+50% CO(2) and 70% O(2)+30% CO(2). 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% O(2)+50% CO(2). 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 CO(2) production during storage. Therefore, 50% O(2)+50% CO(2) is a potential MA solution for extending the shelf-life of fresh-cut honeydew melon"
Keywords:		"Adult Anti-Infective Agents/pharmacology Atmosphere/chemistry Bacteria/drug effects/growth & development Carbon Dioxide/*pharmacology Colony Count, Microbial Cucurbitaceae/*microbiology Female *Food Microbiology Food Packaging/*methods/standards Fruit/*mi;"
Notes:		"MedlineZhang, Bao-Yu Samapundo, Simbarashe Pothakos, Vasileios Surengil, Goknur Devlieghere, Frank eng Research Support, Non-U.S. Gov't Netherlands 2013/09/12 Int J Food Microbiol. 2013 Sep 16; 166(3):378-90. doi: 10.1016/j.ijfoodmicro.2013.08.002. Epub 2013 Aug 9"