Fresh-cut melon quality is strongly influenced by the gas composition established within modified atmosphere packaging (MAP). This study evaluated the effects of active low-oxygen MAP (A-MAP) and passive MAP (P-MAP) on physicochemical, sensory, nutritional, and volatile profiles of fresh-cut Cucumis melo L. (cv. Talento) during 14 days at 4 °C. Quality attributes including respiration rate, electrolyte leakage, firmness, visual quality, odour perception, antioxidant activity, carotenoids, and total phenols were monitored. Volatile organic compounds (VOCs) were analysed by HS-SPME-GC-MS and interpreted through PCA and PLS regression. A-MAP reduced respiration, delayed softening, limited membrane damage, and preserved visual and sensory quality compared to P-MAP. VOC analysis revealed distinct aroma evolution under the two atmospheres: ethyl acetate and ethanol were strongly associated with CO₂ accumulation and unpleasant odour perception, whereas 1-methylbutyloxirane emerged as a late-stage marker of deterioration. A-MAP also promoted higher carotenoid content and antioxidant activity, while total phenols remained stable. Overall, active low-oxygen MAP effectively preserved fresh-cut melon quality and enabled the identification of volatile compounds with potential as shelf-life markers.
Active low-oxygen modified atmosphere packaging delays quality deterioration and reveals volatile markers associated with shelf-life evolution in fresh-cut melon
Palumbo, Michela;Spadaccino, Giuseppina;Nardiello, Donatella;Cefola, Maria;Quinto, Maurizio
2026-01-01
Abstract
Fresh-cut melon quality is strongly influenced by the gas composition established within modified atmosphere packaging (MAP). This study evaluated the effects of active low-oxygen MAP (A-MAP) and passive MAP (P-MAP) on physicochemical, sensory, nutritional, and volatile profiles of fresh-cut Cucumis melo L. (cv. Talento) during 14 days at 4 °C. Quality attributes including respiration rate, electrolyte leakage, firmness, visual quality, odour perception, antioxidant activity, carotenoids, and total phenols were monitored. Volatile organic compounds (VOCs) were analysed by HS-SPME-GC-MS and interpreted through PCA and PLS regression. A-MAP reduced respiration, delayed softening, limited membrane damage, and preserved visual and sensory quality compared to P-MAP. VOC analysis revealed distinct aroma evolution under the two atmospheres: ethyl acetate and ethanol were strongly associated with CO₂ accumulation and unpleasant odour perception, whereas 1-methylbutyloxirane emerged as a late-stage marker of deterioration. A-MAP also promoted higher carotenoid content and antioxidant activity, while total phenols remained stable. Overall, active low-oxygen MAP effectively preserved fresh-cut melon quality and enabled the identification of volatile compounds with potential as shelf-life markers.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
