The technical assistance of Paul Burrell, Andrew Cusack, Steve Fuller, and Dr. Tim O'Hare, the dedication, patience and skill of the panelists, and the financial assistance provided by the Rural Industries Research and Development Corporation and the Horticultural Research and Development Corporation, are gratefully acknowledged. Part of this work was presented at the 27th Annual Convention of the Australian Institute of Food Science & Technology in Canberra, ACT, Australia, in May, 1994.
Changes in Sensory Quality of Sterile Cantaloupe Dice Stored in Controlled Atmospheres
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 847–851, July 1996
How to Cite
O'CONNOR-SHAW, R.E., ROBERTS, R., FORD, A.L. and NOTTINGHAM, S.M. (1996), Changes in Sensory Quality of Sterile Cantaloupe Dice Stored in Controlled Atmospheres. Journal of Food Science, 61: 847–851. doi: 10.1111/j.1365-2621.1996.tb12217.x
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 5/3/95; revised 1/4/96; accepted 2/4/96.
- aseptic packaging;
- fruit pieces;
- sensory quality
Diced cantaloupe flesh that was microbiologically sterile was prepared to study the physiological deterioration of fruit when stored under a range of controlled atmospheres at 4.5°C. Sterile fruit pieces were prepared by boiling whole melons for 3 min, then dicing aseptically. Storage atmospheres were in continuous flow and contained from 0 to 26% CO2 and 3.5 to 17% O2. Sensory assessments were carried out by a highly trained panel at 14 day intervals. Acceptable product up to 28 days was obtained for three treatments: 6% CO2 and 6% O2, 9.5% CO2 and 3.5% O2, and 15% CO2 and 6% O2. Overall treatment with 0, 19.5 or 26% CO2 (irrespective of O2 concentration) caused significant deterioration in sensory characteristics.