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Application of sodium alginate-based edible coating with citric acid to improve the safety and quality of fresh-cut melon (Cucumis melo L.) during cold storage

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Abstract

The safety and quality of fresh-cut melons is reduced by a series of decay processes by enzymatic browning and microbial contamination. This study aimed to assess the impact of a 2% sodium alginate-based edible coating (ALC) combined with different concentrations of citric acid (CA; 0.5%, 1%, 2%, and 3%) on the microbial safety and physical quality of fresh-cut melons during a 7-day storage period at 10 °C. The findings revealed that the combination of ALC and 3% CA was successful in preventing the growth of pathogenic bacteria (Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus) and natural microflora on fresh-cut melons during storage. In addition, treating fresh-cut melons with ALC containing 3% CA improved their quality by reducing browning and softening during storage at 10 °C. Based on these findings, it can be concluded that using ALC with 3% CA is an effective method to improve the safety and quality of fresh-cut melons.

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Acknowledgements

This research was supported by the Ministry of Food and Drug Safety [Grant No. 22192 MFDS 024] in 2022.

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Authors and Affiliations

  1. Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, Republic of Korea

    Hana Song, A-Ra Jang, Soyul Lee & Sun-Young Lee

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  1. Hana Song
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  2. A-Ra Jang
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  3. Soyul Lee
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Correspondence to Sun-Young Lee.

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Song, H., Jang, AR., Lee, S. et al. Application of sodium alginate-based edible coating with citric acid to improve the safety and quality of fresh-cut melon (Cucumis melo L.) during cold storage. Food Sci Biotechnol 33, 1741–1750 (2024). https://doi.org/10.1007/s10068-023-01475-y

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