Evaluation of modified atmospheres as a preservation tool for fresh-cut fruit

Over the last decade fresh-cut fruit have become very popular as they are perceived as being healthy, nutritious and convenient to use and consume. However, fresh-cut fruit are highly perishable products and have a very short shelf-life, even at chill temperatures. The fast deterioration of fresh-cut fruit results mostly from the damage caused to the cells and tissues by cutting and trimming and the removal of their natural protective barriers. The general aim of this thesis is to extend the shelf-stability of fresh-cut pineapple, honeydew melon and apple by means of modified atmospheres. In this thesis, the effect of various modified atmospheres on the growth and volatile metabolite production of spoilage isolates of fresh-cut fruit was first evaluated on simulation agar. On the basis of the results of the experiments performed on simulation gar, selected modified atmospheres were applied on commercial fresh-cut honeydew melon, apple and pineapple with the intention of determining their effect on the growth of the native microorganisms, physical parameters, volatile organic compounds, sensory quality and ultimately the shelf-life of these fresh-cut fruit.