Shelf-life and quality attributes in fresh-cut Galia melon combined with fruit juices

A new product composed of Galia melon pieces combined with natural Galia or Cantaloupe melon juices or different commercial juices was developed. The natural juices were freshly obtained and heat treated for 3 min at 70 °C. Each sample was composed of 100 mL of juice and 50 g of Galia melon pieces packed in polypropylene trays and stored at 5 °C up to 7 days. Microbial counts, vitamin C, total soluble solids, pH, titratable acidity and sensory analysis were performed. At the end of the storage, treatments with natural juices showed higher psychrotrophic (5.3-5.1 log cfu g−1), total aerobic bacteria (4.3 to 4.6 log cfu g−1) and lactic acid bacteria (5.1-5 log cfu g−1) counts. This was due to the high pH (6.7 to 7.1) compared to the low pH (3.5) from commercial ones. Vitamin C contents were higher on melon pieces combined with natural juices. The sensory panel did not find major differences on sensory parameters. Considering the results, fresh melon pieces with Cantaloupe juice is a good alternative by the high vitamin C content and no added sugar. However, the shelf-life period could be extended reducing the pH which would ensure an optimal microbiological quality.

► A new product composed of minimally fresh processed Galia melon combined with commercial or natural melon juices was developed. ► The commercial juices used reduced microbial growth and allowed to extend the shelf-life. ► The combination of melon pieces with natural juices showed the higher nutritional value.