Ghent University, Food2Know, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Gent, Belgium.
Int J Food Microbiol. 2013 Sep 16;166(3):378-90. doi: 10.1016/j.ijfoodmicro.2013.08.002. Epub 2013 Aug 9.
This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O₂) and high carbon dioxide (CO₂) levels to extend the shelf-life of fresh-cut honeydew melon. Firstly, the effect of MA on the growth and volatile organic metabolite production of Candida sake, Leuconostoc mesenteroides and Leuconostoc gelidum, which had all been previously isolated from spoiled commercial fresh-cut honeydew melon, was evaluated separately on honeydew melon agar at 7 °C. Additionally, the effect of selected MAs on the microbial, physico-chemical and sensory quality of commercial fresh-cut honeydew melon cubes was evaluated at 7 °C. The results showed that MAs with high O₂ and high CO₂ levels greatly retarded the growth, CO₂ and volatile metabolite production (i.e. ethanol, 2-methyl-1-butanol, ethyl acetate, phenylacetic acid, nonanal) of C. sake on honeydew melon agar; especially MAs consisting of 50% O₂+50% CO₂ and 70% O₂+30% CO₂. In contrast, the MAs evaluated only had a minor effect on the growth and volatile metabolite production of L. mesenteroides and L. gelidum. Overall, the effect of MAs on colour, juice leakage, juiciness, and firmness of fresh-cut honeydew melon was small during storage. Sensory preference was generally for fresh-cut honeydew melon cubes packaged in MA of 50% O₂+50% CO₂. These were still acceptable on day five of storage and had appreciably lower populations of yeasts and lactic acid bacteria, lower quantities of volatile organic compounds, but slightly stronger colour oxidation compared to honeydew melon that was packaged in air. Additionally, most of the samples packed in air had blown by day five due to the large quantity of CO₂ production during storage. Therefore, 50% O₂+50% CO₂ is a potential MA solution for extending the shelf-life of fresh-cut honeydew melon.
本研究评估了高氧（O₂）和高二氧化碳（CO₂）水平的改良气氛（MAs）结合对延长鲜切蜜瓜货架期的潜力。首先，在 7°C 的蜜瓜琼脂上，分别评估 MA 对先前从变质商业鲜切蜜瓜中分离出的念珠菌 sake、肠膜明串珠菌和嗜冷明串珠菌的生长和挥发性有机代谢产物产生的影响。此外，还评估了选定的 MA 对商业鲜切蜜瓜立方体的微生物、物理化学和感官质量的影响。结果表明，高 O₂和高 CO₂水平的 MA 极大地抑制了 C. sake 在蜜瓜琼脂上的生长、CO₂和挥发性代谢产物（即乙醇、2-甲基-1-丁醇、乙酸乙酯、苯乙酸、壬醛）的产生；特别是由 50% O₂+50% CO₂和 70% O₂+30% CO₂组成的 MA。相比之下，评估的 MA 对肠膜明串珠菌和嗜冷明串珠菌的生长和挥发性代谢产物的产生只有较小的影响。总体而言，在储存过程中，MA 对鲜切蜜瓜的颜色、汁液渗漏、多汁性和硬度的影响较小。感官偏好通常是对包装在 50% O₂+50% CO₂ MA 中的鲜切蜜瓜立方体。在储存的第五天仍然可以接受，并且与包装在空气中的蜜瓜相比，酵母和乳酸菌的数量明显减少，挥发性有机化合物的含量较低，但颜色氧化程度略强。此外，由于储存过程中产生大量 CO₂，大多数包装在空气中的样品在第五天就已经爆开。因此，50% O₂+50% CO₂是延长鲜切蜜瓜货架期的潜在 MA 解决方案。
