Microbial growth and firmness loss in fresh-cut melon are the main problems associated with
quality loss, even under cold storage.'Amarillo'melon (Cucumis melo var. saccharinus …

Melon fruit properties are extremely different within the species and texture is one of the
quality features that most influences its acceptance. The aim of this study was the …

Taking a multidisciplinary approach, this work discusses the basic and the more recent
innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the …

Cantaloupe and honeydew melon cultivars were processed and stored under a high oxygen
passive modified atmosphere packaging (MAP) or reduced oxygen controlled atmosphere …

Marketing melons (Cucumis melo) as convenient fresh-cut products is popular nowadays.
However, damage inflicted by fresh-cut processing results in fast quality degradation and …

Chlorine is commonly used to reduce microbial load in fresh‐cut vegetables. However, the
production of chlorinated organic compounds, such as trihalomethanes, which are potential …

BACKGROUND Thermal processing causes a number of undesirable changes in
physicochemical and bioactive properties of tomato products. Microwave (MW) technology is …

Hyperbaric storage (8 h) of melon juice (a highly perishable food) at 25, 30 and 37° C, under
pressure at 25–150 MPa was compared with atmospheric pressure storage (0.1 MPa) at the …

The soluble sugar and organic acid composition of melon (Cucumis melo L.) fruit flesh has
become a major focus of plant breeding worldwide in an attempt to improve taste. Thus …

This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O
2) and high carbon dioxide (CO 2) levels to extend the shelf-life of fresh-cut honeydew …