Premium
Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe
Author(s) -
O'CONNORSHAW R. E.,
ROBERTS R.,
FORD A. L,
NOTTINGHAM S. M.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb14676.x
Subject(s) - shelf life , food spoilage , melon , horticulture , honeydew , biology , food science , actinidia deliciosa , genetics , bacteria
This study was to determine the shelf life of minimally processed honeydew melon, kiwifruit, papaya, pineapple, and cantaloupe stored at 4°C. Sensory assessments were carried out at 3‐day intervals by highly trained panels until the end of shelf life. Microbiological counts were made immediately after dicing fruit and at the end of shelf life. Results indicated that both the length of shelf life and type of spoilage were related to fruit species. Minimally processed fruit had longer shelf life at 4°than at temperatures recommended for whole fruit when these were greater than 4°C. Spoilage of 4°C‐stored kiwifruit, papaya and pineapple pieces was not a consequence of microbial growth.