Application of sodium alginate-based edible coating with citric acid to improve the safety and quality of fresh-cut melon (<i>Cucumis melo</i> L.) during cold storageApplication of sodium alginate-based edible coating with citric acid to improve the safety and quality of fresh-cut melon (Cucumis melo L.) during cold storage
- Authors
- Song, Hana; Jang, A-Ra; Lee, Soyul; Lee, Sun-Young
- Issue Date
- Jun-2024
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Edible coating; Sodium alginate; Citric acid; Fresh-cut melon; Pathogen; Quality
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.33, no.7, pp 1741 - 1750
- Pages
- 10
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 33
- Number
- 7
- Start Page
- 1741
- End Page
- 1750
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/71917
- DOI
- 10.1007/s10068-023-01475-y
- ISSN
- 1226-7708
2092-6456
- Abstract
- The safety and quality of fresh-cut melons is reduced by a series of decay processes by enzymatic browning and microbial contamination. This study aimed to assess the impact of a 2% sodium alginate-based edible coating (ALC) combined with different concentrations of citric acid (CA; 0.5%, 1%, 2%, and 3%) on the microbial safety and physical quality of fresh-cut melons during a 7-day storage period at 10 degrees C. The findings revealed that the combination of ALC and 3% CA was successful in preventing the growth of pathogenic bacteria (Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus) and natural microflora on fresh-cut melons during storage. In addition, treating fresh-cut melons with ALC containing 3% CA improved their quality by reducing browning and softening during storage at 10 degrees C. Based on these findings, it can be concluded that using ALC with 3% CA is an effective method to improve the safety and quality of fresh-cut melons.
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