Effect of glucomannan and potassium sorbate on quality and shelf life of fresh-cut cantaloupe
Buddhi P. Lamsal
Science, Engineering and Health Studies (SEHS)
Is Version Of
Food Science and Human Nutrition
The objective of this research was to study the effects of glucomannan, and potassium sorbate on the quality and shelf-life of fresh-cut cantaloupes, which were stored at 6±2°C for 9 days. The concentrations of glucomannan studied were 0.05, 0.10, 0.15 and 0.20% (w/v). Results indicated that the coating solution containing 0.5% (w/v) of calcium chloride and 0.05% (w/v) glucomannan could help maintain weight loss, hardness and firmness, of the samples. However, the increase of glucomannan concentration to 0.10, 0.15, and 0.20% (w/v) showed adverse effects to most quality aspects of the fresh-cut samples. The microbial load of the coated cantaloupe at all concentrations of glucomannan was still high and could extend the shelf life of the samples to 1 day or less. Subsequently, the optimal concentration of potassium sorbate was investigated at 0.05, 0.10, and 0.15% (w/v). Results indicated that the coating solution containing 0.5% (w/v) of calcium chloride and 0.05% (w/v) glucomannan could inhibit the microbial growth, especially bacteria at all concentrations of potassium sorbate studied. Additionally, the coating mixture with potassium sorbate at 0.15% (w/v) could preserve the fresh-cut cantaloupes for a maximum of 5 days with safer microbial loads for commercial use.
This article is published as Morakot, N., Vatanyoopaisarn, S., Thumthanaruk, B., Wongsa, J., Puttanlek, C., Uttapap, D., Lamsal, B.P. and Rungsardthong, V., 2020. Effect of glucomannan and potassium sorbate on quality and shelf life of fresh-cut cantaloupe, Science, Engineering and Health Studies 14: 123-131.
potassium sorbate, Fresh-cut cantaloupe, glucomannan