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The influence of temperature and O 2 concentration on respiration and shelf life of fresh-cut watermelon was investigated. Product stored at selected temperatures from 1 to 30 °C showed increasing respiration and reduced shelf life with increasing temperature. Oxygen depletion and CO 2 evolution were measured using a closed system method and rates of O 2 consumption and CO 2 production were computed. A mathematical model found to predict the CO 2 production as function of temperature and O 2 showed an elevated rate of CO 2 production at about 14% O 2 or lower. A modified atmosphere trial that compared product stored at 7 to 9 °C in air with product at either 14% or 8% O 2 revealed increased respiration in the latter treatments, suggesting a relatively high anaerobic compensation point (ACP) at >14% O 2 . Our results suggest limited applicability of modified atmosphere packaging (MAP) for this product. Fresh-cut watermelon had extended shelf life and reduced respiration rate when stored at 1 to 3 °C and in >14% O 2 atmospheres. The consumption of fresh-cut watermelon (Citrullus lanatus (Thunb. Matsum. and Nakai)) has increased at a rate of 20% to 30% annually, to the extent that ≈25% of all watermelon produced in U.S. is cut in some fashion for retail sale. Most of this processing

The Anaerobic Compensation Point for Fresh-cut Watermelon and Implications for Postprocess Handling