Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 428783
Title Effects of rind removal on physicochemical quality characteristics of fresh-cut watermelon [Citrus lanatus (Thunb) Matsum & Nakai] during cold storage
Author(s) Petrou, P.; Soteriou, G.; Schouten, R.E.; Kyriacou, C.
Source International Journal of Food Science and Technology 48 (2013)2. - ISSN 0950-5423 - p. 357 - 362.
DOI http://dx.doi.org/10.1111/j.1365-2621.2012.03195.x
Department(s) Horticultural Supply Chains
PE&RC
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) lycopene stability - shelf-life - fruit - ethylene
Abstract The impact of removing the rind from fresh-cut watermelon slices was assessed on the quality of the product during storage at 4 °C for 9 days. Flesh lycopene declined from 55.4 to 47.9 mg kg-1 f.w. and colour lightness (L*) increased from 43.2 to 45.8 after 2 days of storage. Initial heart and placental flesh firmness increased from 7.3 and 9.8 N, respectively, to 9.5 and 12.8 N after 9 days, but were unaffected by rind processing. Electrolyte leakage from placental tissue was unaffected by storage and rind. Rind presence limited juice run-off by 47.2% and maintained mean total soluble sugar concentration in the slices at 86.0 mg mL-1 as opposed to 76.8 mg mL-1 in rind-less slices. Change in the quality was most pronounced between 0 and 2 day of storage. Removing the rind accelerated senescence and off-flavour production, while the presence of rind improved the overall storage stability of fresh-cut watermelon slices.
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