Hot Water Calcium Dips to Improve Quality of Fresh-Cut Watermelon

Fresh-cut watermelon is a relatively new product in Spain, with great consumer appeal. However, even under cold storage, deterioration occurs as juice leakage, loss of texture, colour, and sweetness, reducing the shelf-life of this commodity. The use of calcium chloride (CaCl2) dips using hot water helped to keep the quality of fresh-cut fruits. Cubes of watermelon were dipped into 1 or 0.5% CaCl2 for 2 min at 5 (CWD) or 45 degrees C (HWD). As control, non-dipped watermelon cubes were used. After treatment, fresh-cut watermelon was packaged under modified atmosphere packaging up to 8 days at 5 degrees C. As conclusion the use of 1% of CaCl2 applied in HWD or CWD helped to reduce the levels of CO2 and provided a better final overall quality. HWD, combined with 0.5 or 1% of CaCl2, provided regular and lower levels of respiration rate, helping maintain firmness and the yeast growth. The combination of 1% CaCl2 in HWD provided the lowest psychrotrophic load and was a very effective treatment to maintain quality during 8 days storage at 5 degrees C.