Skip to main content
ARS Home » Research » Publications at this Location » Publication #136236
Title: SANITARY DIPS WITH CALCIUM PROPIONATE, CALCIUM CHLORIDE, OR A CALCIUM AMINO ACID CHELATE MAINTAIN QUALITY AND SHELF STABILITY OF HONEYDEW CHUNKS

Author
item Saftner, Robert
item BAI, JINHE - VISITING SY, CHINA
item Abbott, Judith
item LEE, YUEN - UNIV DC

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/18/2002
Publication Date: 9/20/2003
Citation: Saftner, R.A., Bai, J., Abbott, J.A., Lee, Y. Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of honeydew chunks. Postharvest Biology and Technology. 2003. V. 29. P. 257-269.

Interpretive Summary: Fresh-cut, pre-packaged fruits and vegetables are a rapidly growing segment of the retail and food service fresh produce industry. Various kinds of packaged fresh-cut melons are among the most common fresh-cut fruits available year round. While fresh-cut products have met consumers' desire for convenience, product quality and shelf life in particular are still important challenges. We found that treating melon chunks with a sanitary dip containing calcium maintained tissue firmness and appearance even when stored at higher than recommended temperatures. The calcium treatment had no effect on consumer acceptance of freshly prepared melon chunks, meaning it had no adverse effect on flavor. Adoption of this method should be beneficial to both consumers and producers of fresh-cut melons.

Technical Abstract: Freshly cut honeydew chunks were dipped for 30 seconds in a solution containing 100 uL/L sodium hypochlorite (ClO) without and with a 40 mM concentration of calcium (Ca) propionate, a Ca amino acid chelate formulation (Ca chelate), calcium chloride (CaCl2) or not treated. Respiration and ethylene production rates, firmness, translucency, microbiological and sensory characteristics, surface color, volatile abundance, and tissue calcium content were evaluated during 7 days at 10 C. Nontreated samples developed the highest respiration and ethylene production rates during storage followed by samples dipped in ClO, ClO + CaCl2 or ClO + Ca chelate, and ClO + Ca propionate. Calcium salt and chelate treatments more than doubled tissue Ca content, and inhibited changes in melon firmness, surface color, and the development of tissue translucency during storage. Treatment with ClO alone increased tissue translucency development, but inhibited surface microbial development. Microbial development was highest on nontreated melon samples and lowest on ClO + Ca propionate-treated samples. Total quality-associated volatile abundance increased throughout storage and was higher in ClO + Ca propionate-treated samples than in other treated and nontreated samples. No sensorial preference was observed by consumer panels among ClO-, ClO + Ca propionate-, and ClO + Ca chelate-treated samples. The results indicate that a sanitary dip with Ca is a better alternative to a sanitary dip alone for quality maintenance and shelf life stability of fresh-cut honeydew melon tissue.