Effect of different Organic and Inorganic Coatings on Physico-chemical, Microbiological and Sensorial attributes of Fresh-Cut Muskmelon

Eight different organic and inorganic dipping treatments viz., organic coatings- 10% honey, 20% honey, Aloe vera gel, 10% WPC and inorganic coatings- calcium chloride (2.5% at 200C), calcium chloride (2.5% at 600C), calcium lactate (1%), 0.1% nanosilver stipulated food grade level H2O2 along with control were used for pretreatment of fresh-cut muskmelon. The changes in physico-chemical parameters were slow in the fresh-cut muskmelon treated with organic (10% WPC) and inorganic (0.1% nanosilver stipulated food grade level H2O2) dipping under refrigerated storage (5±10C) up to 18 days. Minimum changes in TSS were recorded in fresh-cut muskmelon pretreated with Aloe vera gel (A4). The maximum physiological loss in weight and per cent decay was observed in control treatment. The minimum microbial count was observed in fresh-cut muskmelon fruit treated with 0.1% nanosilver stipulated food grade H2O2 (A9) followed by 10% WPC treatment (A5). Among the different organic and inorganic dipping studied, organic pretreatment of fresh-cut muskmelon with 10% WPC was found best, as regards, inorganic dipping (coatings), 0.1% nanosilver stipulated food grade H2O2 was next best. Both the dipping treatments extended shelf life of fresh-cut muskmelon up to 18 days.