Effect of alginate coating on the quality of fresh-cut muskmelon fruit (Cucumis melo L.)

March 5, 2021

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Article Title:	Effect of alginate coating on the quality of fresh-cut muskmelon fruit (Cucumis melo L.)
Authors:	Le Pham Tan Quoc
Affiliation:	Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh city, Ho Chi Minh city, Vietnam
Abstract:	The main purpose of this study is to evaluate the changes in the quality of fresh-cut muskmelon fruit using alginate coating as the edible film at 4–6oC. A set of experiments was designed to determine the effect of various concentrations of alginate (1%, 1.5%, 2%, and 2.5%, w/v), glycerol 1.5% (v/v), and CaCl2 2% (w/v) on the quality of fresh-cut muskmelon fruit. Changes in fruit weight loss, reducing sugar, total soluble solids, vitamin C, acidity, and color parameters were recorded during the storage time. Sensory testing and microbiological analysis were evaluated in the last storage period. Uncoated fresh-cut muskmelon fruit stored at 4–6oC served as controls. Application of an edible coating composed of an alginate concentration of 2% (w/v), glycerol 1.5% (v/v), and CaCl2 2% (w/v) helps extend the shelf-life of fresh-cut muskmelon fruit (up to 9 days).
Keywords:	Alginate, Cucumis melo L., edible coating, fresh-cut, preservation
*Correspondence:	Le Pham Tan Quoc, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam, email: lephamtanquoc@iuh.edu.vn