Postharvest Treatments Affecting Sensory Quality of Fresh and Fresh-Cut Products - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 311

(Saftner et al., 2005). The major volatile compounds and their concentrations in fresh-cut
cantaloupe melon ( C.melo Lvar reticulatus ) decreased considerably with storage of the cut
fruit for 24 h at 4 ◦ C (Lamikanra et al., 2003). Slight imbalances in compound concentrations
may alter the overall perception of desirable, typical “cantaloupe” aroma/flavor during fresh-
cut storage. Upsetting the unique aroma balance through storage may negatively affect flavor
and the consumer's perception of desirable attributes, even though total volatile levels might
not decrease substantially until after 5-7 days in storage (Beaulieu, 2005, 2006). Changes
in postcutting sensory attributes during fresh-cut storage at 4 ◦ C in cantaloupe harvested at
four distinct maturities (1/4, 1/2, 3/4, and full slip) were subsequently investigated (Beaulieu
et al., 2004). Correspondingly, fruity and sweet aromatic flavor were significantly less
intense in the 1/4-slip cubes compared with 1/2- and 3/4-slip maturities. Therefore, fresh-
cut cantaloupe cubes with desirable sensorial attributes can be prepared with fruit when
harvested greater than or equal to 1/2 slip but not from 1/4-slip fruit. Sensory evaluations
indicate that precut heat treatment of cantaloupe at 50 ◦ C for 60 min increased intensities of
desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable
flavors such as musty, sour, bitter, chemical, and fermented (Lamikanra et al., 2005a).
Postcut application of UV improved shelf life of cut cantaloupe melon; cutting fruit under
UV-C radiation further improves product quality (Lamikanra et al., 2005b). Sensory aroma
evaluation indicated reduced rancidity, and instrumental texture measurements suggested
improved firmness retention in fruit cut under UV-C radiation.
Modified atmosphere packaging or edible coatings can be used to help in the preserva-
tion of minimally processed fresh produce, providing a partial barrier to moisture, oxygen,
and carbon dioxide, improving mechanical handling properties, carrying additives, avoid-
ing volatiles loss, and even contributing to the production of aroma volatiles (Olivas and
Barbosa-Canovas, 2005). Beneficial effects of super atmospheric O 2 in regard to the sen-
sory quality of other vegetable products have been reported (Day, 2000). The effect of
super atmospheric O 2 (80 kPa) and MAP on organoleptic quality of minimally processed
baby spinach was studied (Allende et al., 2004). Adding super atmospheric O 2 to the pack-
ages alleviated tissue injury in addition to reducing microbial growth and was beneficial
in maintaining quality of fresh-cut baby spinach. Similar results were reported by Allende
et al. (2002) for mixed salads using oxygen greater than 50 kPa. Five different packag-
ing treatments, including two passive modified atmosphere packaging (MAP), two active
MAP, and a moderate vacuum packaging (MVP), were used for minimally processed (MP)
bunched onions (Hong and Kim, 2004). Sensory attributes of the onions were affected by
packaging type. MVP with a gas-permeable plastic film retained better quality, with reduced
microbial decay and visual sensory aspects, as compared with the other packages. On the
other hand, fresh-cut cilantro ( Coriandrum sativum L.) leaves that were packed inside a
low gas-permeable plastic film developed a strong off-odor, accompanied by a rapid loss
of typical aroma and overall visual quality, with an unacceptable quality rating at the end
of 2-week storage at 0 ◦ C (Luo et al., 2004). Significant differences in sensory quality and
aroma composition were found among the six cultivars of vacuum-packed, knife-peeled
potatoes (Thybo et al., 2006). Storage period also affected the sensory quality and the
aroma composition. Some of the aroma compounds were correlated to potato flavor and
rancidity, whereas off-flavor/off-taste seemed to be correlated to nonvolatile components.
The study showed that the quality of prepeeled potatoes is very sensitive to raw material
quality, and the time of year being processed.