Project Number: 6435-44000-064-01
Project Type: Reimbursable

Start Date: Oct 01, 2003
End Date: Sep 30, 2005

Objective:
The objective of this cooperative research project is to assess the quality and shelf-life of treated melons and resulting stored fresh-cut products in Phase II, after the other collaborator groups have settled in on their suite of novel disinfection experimental treatments (Phase I into Phase II). We will use identical protocols derived by the collaborators' labs to disinfect whole fruit and fresh-cut fruit, then perform postharvest quality and trained sensory assessments in shipped and stored whole melons and fresh-cuts stored under idealized regimes. Co-treatments and abuse treatments will be explored in Phase III.

Approach:
We plan to correlate a standard objective sensory evaluation with specific chemical measurements and to validate this approach with a common set of melons and a common disinfection procedure that is; a) not expected to cause detectable changes in quality attributes and; b) one known to result in negative quality changes to whole and fresh-cut melon. Three to four identical protocols derived by the collaborators' labs to disinfect whole cantaloupe fruit and fresh-cut fruit will be performed at the SRRC. A suite of postharvest quality and trained sensory assessments for shipped and stored whole melons and fresh-cuts will be performed with idealized storage regimes. Measurements will include; trained sensory evaluations, °Brix, color, pH, texture, a hedonic subjective appraisal, and GC-MS aroma volatiles in whole melons, then and fresh-cuts stored at 5°C in standard industry tray-packages (juice catcher containers or form and fill, flushed MAP with overstock) at 5°C for up to 12 days. Whole fruit will be evaluated on day zero and potentially after storage. Fresh-cut product will be analyzed on days 0, 6, and 12.

Project Team

Beaulieu, John

Related National Programs

Quality and Utilization of Agricultural Products (306)