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Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry

Received: 11 April 2017     Accepted: 24 April 2017     Published: 7 June 2017
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Abstract

Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)
DOI 10.11648/j.ijnfs.20170604.12
Page(s) 158-166
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Watermelon, Fresh-Cut, Characteristics, Quality, Physio-biochemical, Microbial

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Cite This Article
  • APA Style

    Aminah Myriah Mason, Meijun Yi, Jing Kong, Michael Rickaille, Xingping Yang, et al. (2017). Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry. International Journal of Nutrition and Food Sciences, 6(4), 158-166. https://doi.org/10.11648/j.ijnfs.20170604.12

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    ACS Style

    Aminah Myriah Mason; Meijun Yi; Jing Kong; Michael Rickaille; Xingping Yang, et al. Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry. Int. J. Nutr. Food Sci. 2017, 6(4), 158-166. doi: 10.11648/j.ijnfs.20170604.12

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    AMA Style

    Aminah Myriah Mason, Meijun Yi, Jing Kong, Michael Rickaille, Xingping Yang, et al. Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry. Int J Nutr Food Sci. 2017;6(4):158-166. doi: 10.11648/j.ijnfs.20170604.12

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  • @article{10.11648/j.ijnfs.20170604.12,
      author = {Aminah Myriah Mason and Meijun Yi and Jing Kong and Michael Rickaille and Xingping Yang and Zhifang Yu},
      title = {Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {4},
      pages = {158-166},
      doi = {10.11648/j.ijnfs.20170604.12},
      url = {https://doi.org/10.11648/j.ijnfs.20170604.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.12},
      abstract = {Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry
    AU  - Aminah Myriah Mason
    AU  - Meijun Yi
    AU  - Jing Kong
    AU  - Michael Rickaille
    AU  - Xingping Yang
    AU  - Zhifang Yu
    Y1  - 2017/06/07
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijnfs.20170604.12
    DO  - 10.11648/j.ijnfs.20170604.12
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 158
    EP  - 166
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20170604.12
    AB  - Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.
    VL  - 6
    IS  - 4
    ER  - 

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Author Information
  • College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

  • College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

  • College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

  • College of Agricultural Economics and Management, Nanjing Agricultural University, Nanjing, China

  • Institute of Vegetables, Jiangsu Academy of Agricultural Sciences, Nanjing, China

  • College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

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