Fresh-cut fruit is susceptible to spoilage.The aim of the study was to evaluate the combined effect of the stepwise cooling algorithm and supercooling storage on preserving fresh-cut Hami melon.To prolong the supercooled state in Hami melon samples, film-packaged fresh-cut Hami melon samples were placed into a storage box and implemented a stepwise cooling algorithm to achieve supercooling.The indexes including total bacterial count, color, and antioxidant contents were measured every 2 days.Fresh-cut Hami melon samples stored at 5 ℃ were used as the control.The results showed that the freezing point of the fresh-cut Hami melon samples was (-1.83±0.57) ℃, and the maximum value of the supercooling point is -4.3 ℃.The time-temperature curve suggested that fresh-cut Hami melon samples can be stored at a temperature of -4--3 ℃ without freezing.Compared with the control group, after 6 days of storage using the stepwise cooling algorithm combined with supercooling storage, there was a significant reduction (35%) in total bacterial count for fresh-cut Hami melon samples which inhibited microbial growth effectively.Additionally, this method could effectively slow down firmness decline, reduce loss in total soluble solids content, decrease malondialdehyde accumulation, significantly suppress microbial population growth, and do not cause quality deterioration.This provides a technical reference for future studies on preserving fresh-cut Hami melons.
HUANG Ling
,
YIN Cheng
,
QIAN Jing
,
WANG Liqiang
. Effect of stepwise cooling algorithm combined with supercooling storage on the preservation of fresh-cut Hami melon[J]. Food and Fermentation Industries, 2024
, 50(23)
: 271
-275
.
DOI: 10.13995/j.cnki.11-1802/ts.037833
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