Effect of glucomannan and potassium sorbate on quality and shelf life of fresh-cut cantaloupe

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Published: Aug 27, 2020
DOI: https://doi.org/10.14456/sehs.2020.11
Keywords:
fresh-cut cantaloupe glucomannan potassium sorbate

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Nuttawut Morakot
Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Thailand
Savitri Vatanyoopaisarn
Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Thailand
Benjawan Thumthanaruk
Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Thailand
Jittimon Wongsa
Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut’s University of Technology North Bangkok, Thailand
Chureerat Puttanlek
Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silapakorn University, Thailand
Dudsadee Uttapap
Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology, Thailand
Buddhi P. Lamsal
Department of Food Science and Human Nutrition, College of Agriculture and Life Sciences, Iowa State University, USA
Vilai Rungsardthong
Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Thailand. Corresponding author's e-mail: vilai.r@sci.kmutnb.ac.th

Abstract

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.

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How to Cite
Morakot, N., Vatanyoopaisarn, S., Thumthanaruk, B., Wongsa, J., Puttanlek, C., Uttapap, D., Lamsal, B. P. ., & Rungsardthong, V. (2020). Effect of glucomannan and potassium sorbate on quality and shelf life of fresh-cut cantaloupe. Science, Engineering and Health Studies, 14(2), 123–131. https://doi.org/10.14456/sehs.2020.11
Issue
Volume 14, Number 2 (May - August), 2020
Section
Research Articles

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