TITLE:
Influence of cutting size and packaging materials on the quality of fresh-cut winter squash (var. Ajijimang)
AUTHORS:
Alexander Joel G. Gibe, Ji Gang Kim
KEYWORDS:
Fresh-Cut; Packaging Films; Shelf-Life; Storage; Winter Squash
JOURNAL NAME:
Agricultural Sciences,
Vol.4 No.9,
August
27,
2013
ABSTRACT: Winter squash (var.
Ajijimang) washed in 100 mg.L-1 chlorine water and cut into 4 and 8 parts was packed in different packaging
materials, 35 μm
micro-perforated P-Plus (MPP), 50 μm
polyethylene (PE), 80 μm
nylon/PE (Ny/PE), and 90 μm PE
films separately. Fresh-cut samples were then stored at 10℃ for up to 17 days.
The 35 μm MPP having a high
oxygen transmission rate (OTR) has the most stable gas exchange ratio while the
80 μm Ny/PE was the most
unstable. Firmness of the mesocarp remained acceptable until the end of storage
regardless of the cutting size. Soluble solids content (SSC) remained stable
and even slightly increased to a certain extent within 6 days. An increase in
pH after 10-day storage suggested the activity of microorganisms within the
packaging films. Strong off-odor was detected in samples packaged in 80 μm
Ny/PE film after 13 days of storage. Mold was observed in all 1/4 cut samples
on day 13 except the sample packaged with 80 μm Ny/PE film. However, no mold
was found in all 1/8 cut samples except 35 μm MPP film on day 13. Severe mold
invasion was apparent on the onset of the 17-day storage in 35 μm MPP film and
50 μm PE film. Samples cut into 8 parts and packed in 80 μm Ny/PE and 90 μm PE films had less mold incidence
compared with other two packaging films. Fresh-cut winter squash packaged in 90
μm PE film maintained quality
with shelf-life of 10 days at 10℃. Winter squash as fresh-cut commodity, with
the right packaging material has the potential for longer period of storage in
retail stores.