Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon

Area of Science:

• Food Science
• Microbiology
• Sensory Analysis

Background:

• Microbial spoilage and sensory degradation limit the shelf life of fresh-cut produce.
• Understanding the impact of storage conditions and packaging on watermelon quality is crucial for the food industry.

Purpose of the Study:

• To identify predominant microflora on watermelon slices under different storage conditions.
• To evaluate the effect of wrapping on the microbial growth and sensory attributes of stored watermelon.

Main Methods:

• Watermelon slices were stored unwrapped and wrapped at 5°C and 25°C for 8 days.
• Microflora analysis identified dominant bacterial genera.
• Sensory qualities (color, aroma, appearance, flavor, texture) were assessed using subjective ratings and objective measurements.

Main Results:

• Pseudomonas, Escherichia coli, Enterobacter, and micrococci were the main microflora.
• Microbial growth was slower on wrapped watermelon slices compared to unwrapped.
• Wrapped watermelon showed better retention of color, flavor, and structural integrity.

Conclusions:

• Wrapping watermelon slices is effective in inhibiting microbial proliferation and maintaining sensory quality.
• Oxidation significantly affects the visual appeal of unwrapped watermelon surfaces.
• Color and flavor are more critical than texture in overall sensory judgments of stored watermelon.