Electron Beam Irradiation of Fresh Cut Cantaloupe under Modified Atmosphere Extends the Shelf Life and Maintains the Quality

Maintaining the postharvest quality (including health promoting properties) of fresh cut cantaloupes is essential for both the consumers and the produce industry.  Fresh cut cantaloupe fruits were packed in ambient, modified atmosphere (MA) and treated with or without low doses of electron beam irradiation (0.82 kGy). The treated cut fruits were analyzed for quality parameters including titratable acidity, color, °Brix, sugar content, and microbial bio-burden at periodic intervals during storage at 4 °C. Modified atmosphere and e-beam irradiation treatments had a significant effect on the quality of fruits during the storage period. Sugars (glucose and fructose) were significantly higher in e-beam treated fruit packed under MA than the untreated fruit packed under ambient conditions. No significant variation in the color and titratable acidity were observed during storage. However, low dose e-beam treatment of fresh-cut cantaloupe reduced the microbial load (by 1–2 logs) compared to the control samples. When MA was coupled with e-beam treatment, the cut fruit maintained a lower microbial load for over 8 days compared to the irradiated samples in ambient conditions. E-beam treatment and MA together showed the greatest potential to reduce bio-burden and extend shelf life of fresh-cut cantaloupe without affecting quality. This project is based upon work supported by the USDA–NIFA # 2010-34402-20875 "Designing Foods for Health" through the Vegetable & Fruit Improvement Center, Texas.