Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons

Cantaloupe and honeydew melon cultivars were processed and stored under a high oxygen passive modified atmosphere packaging (MAP) or reduced oxygen controlled atmosphere (CA; 5 kPa O-2 + 10 kPa CO2 and balance N-2) for 14 days at 5 degrees C. Atmosphere did not affect softening rate or soluble solids content and had a negligible effect on colour. Volatile compounds known as flavour-important in melons were extracted using stir bar sorptive extraction (SBSE) and quantified via GC-MS. Acetate esters increased more in MAP than in CA. Non-acetate esters increased markedly in both cultivars and storage types. Alcohols were more abundant in honeydew than in cantaloupe. Aldehydes decreased during storage in both cultivars and storage types. Lower O-2 availability under CA conditions likely suppressed some of the esters relevant to the aroma of fresh-cut melon. Results suggest that package O-2 levels are more important in determining aroma than other quality attributes of fresh-cut melon, and high O-2 levels may be required to reveal desirable aroma compounds. (C) 2011 Elsevier Ltd. All rights reserved.