Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe

Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe ABSTRACT 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe

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Publisher
Wiley
Copyright
Copyright © 1994 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1994.tb14676.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT 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.

Journal

Journal of Food ScienceWiley

Published: Nov 1, 1994

References

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