Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging

Quality characteristics and physiology of fresh-cut honeydew cubes harvested in summer and winter were evaluated. Sanitized melon cubes were packaged and held at three different atmospheres; passively formed atmosphere (passive modified atmosphere packaging (MAP)), active flushing of package with 5 kPa O-2 + 5 kPa CO2 at packaging (active MAP), and perforated film package (PFP) and at three different temperature treatments; continuously at 5 or 10degreesC or 2 days at 5degreesC and transferred to 10degreesC for a total of I I days. Cubes of summer fruit had higher soluble solids content (SSC), respiration rate, and translucency than that of winter fruit. Translucency and off-odor were the main factors in deterioration of cubes. Cubes in active MAP had better color retention, reduced respiration rate and microbial population, and longer shelf-life than those in passive MAP, which was of better quality and had a longer shelf-life than cubes in PFP. The active MAP and 5degreesC continuous was the best combination and the PFP and 10degreesC continuous was the worst combination among the treatments for retaining quality and shelf-life of honeydew cubes. Quality attributes differed between cubes of fruit available in winter and summer, but the shelf-life was similar for both winter and summer cubes. Published by Elsevier Science B.V.