Preserving quality of fresh cut watermelon cubes for vending distribution by low-dose electron beam processing

- Watermelon texture and color are unaffected by eBeam processing.
- The odor and flavor of eBeam processed watermelon cubes scored high by consumers.
- Microbial growth on water melons can be slowed down for a week by eBeam processing.

Healthy vending is an untapped market that is expected to grow to meet today's hectic lifestyles. Microbiological safety, quality (shelf-life and sensory attributes), and consumer acceptability are all important factors in determining the success of healthy vending products. The underlying hypothesis was that low dose (∼1 kGy) electron beam (eBeam) processing by itself, or in conjunction with Modified Atmosphere Packaging (MAP), could be exploited for developing fresh produce-based healthy vending items. The experimental objective was to assess the effect low eBeam dose (∼1 kGy) with or without MAP, had on bio-burden levels, sensory attributes and consumer acceptability of watermelon cubes. Electron beam processing had a statistically significant (P < 0.05) impact on bacterial (PCA) and fungal (YM) counts on watermelon cubes stored under refrigerated, ambient packaging conditions. The PCA and YM counts on eBeam treated samples did not differ statistically between day 0 and day 7. The PCA counts under MAP storage conditions did not exhibit any difference between day 0 and day 21. The eBeam treatment did not have a negative effect on firmness or color. eBeam processed watermelon cubes were scored significantly higher (p < 0.05) by a consumer taste panel in terms of odor and flavor. The results suggest that low dose (∼1 kGy) electron beam processing in combination with MAP is a viable approach for developing fresh cut watermelon cube-based vending items.