The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products
are factors critical to consumer acceptance and the success of these products. In this …

Global production and demand for tropical fruits continues to grow each year as consumers
are enticed by the exotic flavors and potential health benefits that these fruits possess …

Abstracts In this study, cold plasma (CP) was applied in fresh-cut cantaloupe to investigate
the changes of quality attributes and flavors. Results showed that CP maintained the …

Microbial and aroma attributes are within the most decisive factors limiting safety and
sensory appealing of fresh‐cut fruits and vegetables. Alternatively, several plant essential …

The types and amounts of volatiles in the fruits of 39 melon cultivars were determined. We
identified 146 volatiles, including 55 esters, 23 aldehydes, 30 alcohols, 15 ketones, 6 acids …

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 …

Numerous and diverse physiological changes occur during fruit ripening and maturity at
harvest is one of the key factors influencing the flavour quality of fruits. The effect of ripening …

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

Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We
characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical …

The flavour profiles of two genotypes of Charentais cantaloupe melons (medium shelf-life
and long shelf-life), harvested at two distinct maturities (immature and mature fruit), were …