Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry

Aminah Myriah Mason; Meijun Yi; Jing Kong; Michael Rickaille; Xingping Yang; Zhifang Yu

doi:doi:10.11648/j.ijnfs.20170604.12

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Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry

Aminah Myriah Mason, Meijun Yi, Jing Kong, Michael Rickaille, Xingping Yang, Zhifang Yu

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)

Received: 11 April 2017 Accepted: 24 April 2017 Published: 7 June 2017

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Abstract

Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log₁₀ CFU/g and 4.0 Log₁₀ MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)
DOI	10.11648/j.ijnfs.20170604.12
Page(s)	158-166
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Watermelon, Fresh-Cut, Characteristics, Quality, Physio-biochemical, Microbial

References

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APA Style

Aminah Myriah Mason, Meijun Yi, Jing Kong, Michael Rickaille, Xingping Yang, et al. (2017). Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry. International Journal of Nutrition and Food Sciences, 6(4), 158-166. https://doi.org/10.11648/j.ijnfs.20170604.12

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ACS Style

Aminah Myriah Mason; Meijun Yi; Jing Kong; Michael Rickaille; Xingping Yang, et al. Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry. Int. J. Nutr. Food Sci. 2017, 6(4), 158-166. doi: 10.11648/j.ijnfs.20170604.12

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AMA Style

Aminah Myriah Mason, Meijun Yi, Jing Kong, Michael Rickaille, Xingping Yang, et al. Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry. Int J Nutr Food Sci. 2017;6(4):158-166. doi: 10.11648/j.ijnfs.20170604.12

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@article{10.11648/j.ijnfs.20170604.12,
  author = {Aminah Myriah Mason and Meijun Yi and Jing Kong and Michael Rickaille and Xingping Yang and Zhifang Yu},
  title = {Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {158-166},
  doi = {10.11648/j.ijnfs.20170604.12},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.12},
  abstract = {Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.},
 year = {2017}
}

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TY  - JOUR
T1  - Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry
AU  - Aminah Myriah Mason
AU  - Meijun Yi
AU  - Jing Kong
AU  - Michael Rickaille
AU  - Xingping Yang
AU  - Zhifang Yu
Y1  - 2017/06/07
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170604.12
DO  - 10.11648/j.ijnfs.20170604.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 158
EP  - 166
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170604.12
AB  - Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.
VL  - 6
IS  - 4
ER  -

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Author Information

Aminah Myriah Mason

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Meijun Yi

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Jing Kong

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Michael Rickaille

College of Agricultural Economics and Management, Nanjing Agricultural University, Nanjing, China
Xingping Yang

Institute of Vegetables, Jiangsu Academy of Agricultural Sciences, Nanjing, China
Zhifang Yu

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

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APA Style

Aminah Myriah Mason, Meijun Yi, Jing Kong, Michael Rickaille, Xingping Yang, et al. (2017). Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry. International Journal of Nutrition and Food Sciences, 6(4), 158-166. https://doi.org/10.11648/j.ijnfs.20170604.12

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ACS Style

Aminah Myriah Mason; Meijun Yi; Jing Kong; Michael Rickaille; Xingping Yang, et al. Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry. Int. J. Nutr. Food Sci. 2017, 6(4), 158-166. doi: 10.11648/j.ijnfs.20170604.12

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AMA Style

Aminah Myriah Mason, Meijun Yi, Jing Kong, Michael Rickaille, Xingping Yang, et al. Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry. Int J Nutr Food Sci. 2017;6(4):158-166. doi: 10.11648/j.ijnfs.20170604.12

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@article{10.11648/j.ijnfs.20170604.12,
  author = {Aminah Myriah Mason and Meijun Yi and Jing Kong and Michael Rickaille and Xingping Yang and Zhifang Yu},
  title = {Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {158-166},
  doi = {10.11648/j.ijnfs.20170604.12},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.12},
  abstract = {Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.},
 year = {2017}
}

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TY  - JOUR
T1  - Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry
AU  - Aminah Myriah Mason
AU  - Meijun Yi
AU  - Jing Kong
AU  - Michael Rickaille
AU  - Xingping Yang
AU  - Zhifang Yu
Y1  - 2017/06/07
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170604.12
DO  - 10.11648/j.ijnfs.20170604.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 158
EP  - 166
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170604.12
AB  - Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.
VL  - 6
IS  - 4
ER  -

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