1. POSTER TEMPLATE BY: www.PosterPresentations.com The use of vitamin and mineral mixture treatment and modified atmosphere packaging to improve quality retention of fresh-cut cantaloupes Joongmin Shin 1, Kevin Mis Solval 2, Bob Xiang 3 1 Engineering and Technology department, University of Wisconsin-Stout, Menomonie, Wisconsin, 54751 2 Department of Food Science, Louisiana State University, Baton Rouge, LA 70803, USA 3 SunTree LLC, 4502 West Monterosa Street, Phoenix, AZ 85031, USA ABSTRACT INTRODUCTION METERIALS & METHODS CONCLUSION RESULTS AND DISCUSSION Sorting & Cutting Sanitization OBJECTIVE Methods o Sample preparation and packaging Vacuu skin packaging Storage @ 4 and 7 ° C Change in L-Ascorbic Acid (AA) content Headspace in packages ACKNOWLEDGEMENT Materials o Cantaloupe: Cucumis melo which is harvested between May and July. o Treatment: NatureSeal (Mantrose-Haueser Co., Westport, CT, USA) o Packaging: CS: untreated fresh-cut cantaloupes in PET based clamshell VM-CS: VM treated fresh-cut cantaloupes in PET based clamshell MP: untreated fresh-cut cantaloupes in MAP. VM-MP: VM treated fresh-cut cantaloupes in MAP The impact of passive modified atmosphere packaging technique (MAP) and commercial vitamins and minerals (VM) mixture (NatureSeal) on extension fresh-cut cantaloupe quality was studied at two storage temperatures (4 and 10°C). Fresh cantaloupes were cut into uniform size cubes (25.4 mm x 25.4mm x 25.4mm). Then, the half of the fresh-cut cubes was dipped into the treatment solution and the others were not treated. Transparent PET clamshell and MAP container (PP based tray + micro-perforated lid) were used as the fresh-cut fruits packaging. The MAP tray maintained effective atmosphere in the trays of cantaloupes. The physiochemical quality parameters, including color, L-ascorbic acid, texture, and total soluble solid, were maintained longer in MAP. The VM treatment reduced firmness, ascorbic acid and color deterioration during the storage. Results indicate that the use of and modified atmosphere packaging and the VM combination enhances quality preservation of fresh-cut cantaloupes. o The consumption of minimally processed fresh-cut cantaloupes (Cucumis melo) is rapidly growing in the retail and food service industries due to the increasing market of convenient and ready-to- eat food o Like other fresh-cut fruits, it is highly perishable commodity and very limited shelf life (< 3 day) o The mechanical cutting procedures, including washing and peeling, increase metabolic activities and biochemical deterioration, and causes browning, softening, decay and off-flavor development. o MAP provides ideal atmosphere for fresh-cut cantaloupes and will reduce respiration, ethylene production and inhibit enzymatic reaction  Shelf life extension o Vitamins and minerals (VM) treatment, including ascorbic acid, isoascorbic acid, potassium sorbate, calcium chloride, have been shown effectiveness in reducing browning and decay of many fresh- cut fruits and vegetables. o VM treatment and MAP combination may increase the shelf of fresh-cut cantaloupes, and reduce food waste To evaluate effectiveness of a commercialized VM treatment (NatureSeal) in maintaining the quality of fresh-cut cantaloupes, in conjunction with the passive modified atmosphere packaging. o Headspace analysis : PAC CHECK 650 O 2 /CO 2 analyzer( Mocon inc., Minneapolis, MN, USA) o Difference of respiration rate (depend on PKG): 1000ml air tight glass container, 0.01N NaOH+ 0.005N Oxalic acid reaction o Surface color: The chroma meter LABSCAN XE (Hunterlab, Reston, VA, USA) with CIELAB color scale o L-Ascorbic Acid (AA): Waters 2690 HPLC (Waters, Milford, MA, USA) o Firmness: Instron system 5544 (Instron, Norwood, MA, USA) Dipping in treatment Packaging Respiration of fresh-cut cantaloupe cubes Firmness We thanks to Steve Santos and Cha Chen in Mantrose-Haeuser Co., Inc. (Attleboro, MA, USA) to provide Natureseal. Also, we thanks to Terrance D. Kendig (DuPont Packaging & Industrial Polymers, Wilmington, DE, USA) to provide the microperforated lid film. SampleStorage time 036912 Lightness (L*) CON61.7361.3760.4155.3754.68 VM-CON61.4059.3560.0856.2355.05 MAP61.7360.1061.0459.1060.09 VM-MAP61.4060.0361.1062.1961.52 Hue angle (H) CON64.5462.9663.4661.7561.15 VM-CON64.6563.2262.7262.4162.00 MAP64.5464.4964.5763.0062.47 VM-MAP64.6563.9064.1763.9563.65 Chroma (C*) CON41.2742.0740.1633.5433.25 VM-CON40.5740.0639.3135.4834.55 MAP41.2737.8940.6239.9539.01 VM-MAP40.5739.5437.8540.1939.77 Surface color Overall, the application of VM treatment plus modified atmosphere maintained the higher quality than others (CS, VM-CS, and MP), and has potential to prolong the shelf life of fresh-cut cantaloupes. O 2 concentration CO 2 concentration (4°C) (10°C) (4°C) (10°C) (4°C) (10°C)