Extending the shelf life of minimally proccessed muskmelon (Cucumis melo) using hydrocolloids as edible coatings

Abstract

The storage stability of minimally processed Muskmelon ( Cucumis melo variety Glamour) treated with hydrocolloids as edible coatings were investigated. Muskmelons were selected base on uniformity of size, colour, shape and absences of damage and fungal infection. The muskmelons were sliced longitudinally into 12 wedges with 3 cm thick in the middle and treated with selected edible coatings of chitosan (1 %), carrageenan (1 %), pectin (2%) with calcium chloride (2%) and untreated fruits served as control. Physico-chemical changes, microbiological quality and sensory acceptability of minimally processed muskmelons were evaluated throughout 8 days of storage day at 5±1 ° C. Edible coating treatments of chitosan (1 %), carrageenan (1 %) and pectin (2%) with calcium chloride (2%) reduced the percentage of weight loss of minimally processed muskmelon. Treatment of carrageenan (1 %) showed the highest of colour changes where it affects the overall acceptability in the sensory evaluation as well as the increasing microbial counted that exceeded the limit for safe consumption. There were no significant different showed on total soluble solid of minimally processed muskmelon for each treatment of hydrocolloids and control throughout day 8. Texture analysis of minimally processed muskmelon treated with chitosan (1 %) did not affect the texture acceptability in sensory evaluation. Microbial analysis showed that chitosan (1 % ) was found to be the best treatment in retaining the quality of minimally processed muskmelon and the level was safe for consumption until day 8. The results of this study demonstrated that chitosan (1 %) effectively prolong the quality and extends the shelf life of minimally processed muskmelon followed by pectin (2%) with calcium chloride (2%), control and carrageenan (1 %) stored at low temperature.