Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'

: The effect of cutting shape (cubes or slices) and storage temperature (5 °C, 10 °C, and 20 °C) on overall quality of fresh‐cut papaya were investigated. CO₂ production, color, firmness, total soluble solids (TSS), weight loss, overall quality, ascorbic acid, β‐carotene, and antioxidant capacity were evaluated as a function of shelf life. CO₂ production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ kg/h, respectively. Storage temperature did not affect color changes; however, lower temperatures prevented loss of firmness. Fresh‐cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. Shelf life based on visual quality ended before significant losses of total ascorbic acid, b‐carotene, and antioxidant capacity occurred. In general, quality parameters were not affected by shape. However, slices stored at 10 °C and 5 °C had a shelf life of 1 d and 2 d longer than cubes, respectively.     

Quality of fresh‐cut tomatoes as affected by salt content in irrigation water and post‐processing ultraviolet‐C treatment

BACKGROUND: There is little information available concerning the effect of sanitizing agents, including ultraviolet (UV‐C) light, on nutritional composition of fresh‐cut produce. In this study, the influence of UV‐C light irradiation (3.2–19.2 kJ m^?2) on the nutritional quality of fresh‐cut tomato cv. Durinta grown under either low (2.4/2.8 dS m^?1) or high (4.9/7.7 dS m^?1) electrical conductivity (EC) of the hydroponic nutrient influx/efflux solution was investigated. RESULTS: When grown under low EC UV‐C light treatment reduced development of microbial population of fresh‐cut tomato, increased phenolic content and delayed degradation of vitamin C after 7 days of storage at 4–6 °C. UV‐C light irradiation had no significant effect on appearance, color or lycopene content of fresh‐cut tomato. In recently harvested intact tomatoes, the lycopene and vitamin C contents were 30% higher in tomatoes irrigated with high EC, whereas the phenolic content was unaffected by the salt treatment. After fresh‐cut processing, phenolic and vitamin C contents of fresh cuts produced from tomatoes treated with high EC decreased by > 10%. This decline was initially accelerated in tomato treated with UV‐C light irradiation. CONCLUSIONS: Our results revealed that fresh‐cut tomatoes are affected dissimilarly by UV‐C treatments, depending on the degree of salt stress undergone by plants before harvest. We determined the impact of a sanitizing procedure on nutritional composition, an effect often overlooked but with great significance to ensure overall quality of fresh produce. Our findings revealed the need for more nutritional studies addressing the effect of multiple stress factors from pre‐harvest to post‐processing stages. Copyright © 2008 Society of Chemical Industry     

Combined Application of Antibrowning,Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root

This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat‐treatment (55 °C for 45 s) combined with packaging under 4 different modified‐atmosphere gas compositions (that is, air, vacuum, 100% CO₂, 50% CO₂/50% N₂) on the quality and microbiological characteristics of fresh‐cut lotus root. The quality characteristics (that is, color, weight loss, texture, pH, polyphenoloxidase activity, and total phenolic content) of the AA + CM‐dipped sample in 100% CO₂ packaging were maintained significantly better than those of the other samples (P < 0.05). The microbiological counts observed in the DW‐dipped sample during storage were higher than those of the AA, CM, and AA + CM samples, and heat‐treatment retarded the microbiological deterioration of fresh‐cut lotus root. Therefore, the results revealed that dipping in an antibrowning treatment (AA + CM), and 100% CO₂ MAP with heat treatment effectively extend the shelf life of fresh‐cut lotus root to 21 d at 5 °C.     

Effect of cut‐type on quality of minimally processed papaya

BACKGROUND: This research was undertaken to study the effects of different cut‐types (cube, parallelepiped, cylinder and sphere) on the quality and shelf‐life of papaya cv. Sunrise Solo. Physicochemical analyses were carried out during 10 days of storage at 4 °C to determine colour, firmness, pH, titratable acidity, total soluble solids, weight loss and vitamin C content. Microbiological analysis and sensory evaluation were also performed. RESULTS: Papaya spheres (1.55 cm radius) presented the most favourable physicochemical and microbiological properties (smaller changes in colour parameters L*, a*, b*, chroma and hue angle, firmer texture, lower increase in pH, higher titratable acidity, almost constant total soluble solids, reduced weight loss, high vitamin C content and lower microbial loads) and sensory characteristics on day 10, while papaya cubes (1.4 cm side) proved to be the least acceptable. CONCLUSION: The results of physicochemical, microbiological and sensory analyses performed on different cut‐types of papaya indicated acceptable fresh‐cut produce during 10 days of storage at 4 °C. The potential shelf‐life at 4 °C is therefore 10 days, provided that no contamination occurs in the postharvest period and during minimal processing operations. Copyright © 2008 Society of Chemical Industry     

Influence of hot‐air treatment,superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh‐cut pomegranate arils

The impact of heat treatment using hot air (HT 45 °C and 55 °C for 1 h) and two active modified atmosphere packaging (MAP) conditions of high oxygen atmosphere (HOA: 80 kPa O₂, 20 kPa N₂) and high CO₂ atmosphere (HCA: 20 kPa CO₂, 80 kPa N₂), individually or combined, on the antioxidant capacity, polyphenols, vitamin C content, total anthocyanins, polyphenoloxydase (PPO) activity and shelf life of fresh‐cut (FC) pomegranate arils stored for 14 days at 4 °C was studied. The results indicate that HT 45 °C along with HOA inhibited PPO activity and prevented loss of antioxidant capacity, vitamin C and phenolic compounds in arils, in comparison with control and HT 55 °C. All treatments reduced the accumulation of anthocyanins, but HCA‐treated arils lost more anthocyanins besides having worse a* colour parameter values. No significant differences in titrable acidity (TA) and total soluble solids (TSS) were observed between treatments. The combination of HOA and HT 45 °C enhanced the benefits of applying each treatment separately and could be useful to improve and extend postharvest life of pomegranate FC arils.     

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

The effects of ultraviolet (UV‐C) and medium heat (70 °C) treatments on the quality of fresh‐cut Chokanan mango and Josephine pineapple were investigated. Quality attributes included physicochemical properties (pH, titratable acidity, and total soluble solids), ascorbic acid content (vitamin C), antioxidant activity, as well as microbial inactivation. Consumers’ acceptance was also investigated through sensory evaluation of the attributes (appearance, texture, aroma and taste). Furthermore, shelf‐life study of samples stored at 4 ± 1 °C was conducted for 15 d. The fresh‐cut fruits were exposed to UV‐C for 0, 15, 30, and 60 min while heat treatments were carried out at 70 °C for 0, 5, 10 and 20 min. Both UV‐C and medium heat treatments resulted in no significant changes to the physicochemical attributes of both fruits. The ascorbic acid content of UV‐C treated fruits was unaffected; however, medium heat treatment resulted in deterioration of ascorbic acids in both fruits. The antioxidants were enhanced with UV‐C treatment which could prove invaluable to consumers. Heat treatments on the other hand resulted in decreased antioxidant activities. Microbial count in both fruits was significantly reduced by both treatments. The shelf life of the fresh‐cut fruits were also successfully extended to a maximum of 15 d following treatments. As for consumers’ acceptance, UV‐C treated fruits were the most accepted as compared to their heat‐treated counterparts. The results obtained through this study support the use of UV‐C treatment for better retention of quality, effective microbial inactivation and enhancement of health promoting compounds for the benefit of consumers.     

Hot water,UV‐C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh‐cut pomegranate arils

BACKGROUND: In recent years there has been increasing consumer pressure to avoid the use of agrochemicals such as chlorine on fresh plant products for extending their shelf life. The combined use of eco‐sustainable techniques may be an alternative. The effect of hot water (HW), ultraviolet‐C (UV‐C) light and high oxygen packaging (HO) on the overall quality of fresh‐cut pomegranate arils stored under modified atmosphere packaging (MAP) for up to 14 days at 5 °C was studied. RESULTS: Arils extracted manually, washed with chlorine (100 µL L^?1 NaClO, pH 6.5, 5 °C water), rinsed and drained were exposed to single or combined (double and triple) hurdle techniques. The HW treatment consisted of a 30 s immersion in water at 55 °C followed by air surface drying. A 4.54 kJ m^?2 dose was used for the UV‐C treatment before packaging. Active MAP with initial 90 kPa O₂ was used in the HO treatment. The respiration rate remained relatively constant throughout shelf life, with no differences among treatments. CO₂ accumulation was higher within HO packages. HW induced a slight reduction in total soluble solids, while no changes in titratable acidity were found. HO‐treated arils had the highest phenolic content, while the lowest was found in HW‐treated arils. The lowest antioxidant activity was found in HW + UV‐C + HO and the highest in UV‐C + HO and HO treatments. HW alone or in combination with UV‐C and HO inhibited mesophile, mould and yeast growth, while UV‐C + HO was most effective for controlling yeast and mould growth. CONCLUSION: UV‐C and HO either alone or in combination are promising techniques to preserve the quality of pomegranate arils for up to 14 days at 5 °C. © 2012 Society of Chemical Industry     

QUALITY CHANGES IN FRESH‐CUT SPINACH (SPINACIA OLERACEA) UNDER MODIFIED ATMOSPHERES WITH PERFORATIONS

ABSTRACT

Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging to assess the impact of differential in‐pack gas atmospheres generated through different packaging films and variable in‐pack weight on the quality of stored produce. After 4 days of storage, retention of chlorophyll, β‐carotene and ascorbic acid was better in low‐density polyethylene (LDPE) packages than in polypropylene (PP) packages. LDPE film‐packaged samples had higher phenolic content than PP film‐packaged samples. Low in‐pack O₂ (1–2 kPa) along with the buildup of CO₂ (8–10 kPa) seems to have enhanced the retention of antioxidant components, i.e., β‐carotene and ascorbic acid, in LDPE packages. This helped in chlorophyll retention and also prevented formation of oxidation compounds of phenols that otherwise caused browning of cut surfaces. Thus, O₂ and CO₂ permeability of packaging film or in‐pack weight of produce might be such that equilibrated O₂ partial pressures remain near to 1–2 kPa so as to affect a beneficial increase in the phenolic content along with concomitant retention of chlorophyll.

PRACTICAL APPLICATIONS

Fresh‐cut spinach leaves have received an enormous demand due to their utility in various traditional Indian preparations. Shelf life and quality of fresh‐cut produce may be greatly reduced due to high rates of respiration. Traditional packaging and handling techniques reduce the shelf life and sensory quality of fresh‐cut spinach. Temperature control and atmospheric modifications help to maintain produce quality by reducing respiration rate and enhance shelf life by minimizing the adverse effects of cutting. This research focused on evaluation of respiratory behavior of fresh‐cut spinach leaves at a temperature commonly encountered during transportation and retail distribution, i.e., 15C, and the effect of different polymeric films and in‐pack weights on produce quality. The results of the study suggest that packaging of fresh‐cut spinach in polymeric film packages could maintain the sensory quality and reduce degradation of various physicochemical constituents. Utilization of the results for proper design of modified atmosphere packages for this highly perishable produce can prove to be extremely beneficial for safe storage and transportation to urban retail markets.     

Effect of UV‐C radiation on quality of minimally processed spinach leaves

BACKGROUND: The fresh‐cut vegetable industry commonly uses sodium hypochlorite (NaOCl) for disinfection. However, certain problems with NaOCl usage have led to the investigation of alternative sanitisation treatments. In this respect, UV‐C radiation could be of interest. RESULTS: The effect of four pre‐packaging UV‐C radiation doses (0, 4.54, 7.94 and 11.35 kJ m^?2) and two storage temperatures (5 and 8 °C) on the quality of minimally processed spinach (Spinacia oleracea L.) leaves was studied over a period of 13 days. UV‐C radiation decreased mesophilic and psychrophilic counts just after its application compared with conventional sanitisation washing (150 mg L^?1 NaOCl). However, UV‐C had no residual effect on microbial growth from 6 to 13 days at 5 and 8 °C. During shelf‐life a slight loss of lightness was found, probably related to superficial tissue damage induced particularly in higher‐UV‐C treated leaves. Total antioxidant activity and polyphenol content decreased gradually throughout storage, being more evident in higher‐UV‐C treated leaves stored at 8 °C. The general trend was to maintain the initial chlorophyll content during shelf‐life. CONCLUSION: Low to moderate UV‐C radiation can be an effective alternative to chlorine for sanitising minimally processed spinach leaves and preserving their quality. Copyright © 2008 Society of Chemical Industry     

Effects of initial low oxygen and perforated film package on quality of fresh‐cut cabbages

The effects of perforated film packages (PFP) with different oxygen partial pressures (5, 8 and 10 kPa) and a barrier package (BP) at 21 kPa of O₂ on the quality of fresh‐cut cabbages were studied at 5 and 20 °C. The microbial growth, appearance, flavor, ascorbic acid content and polyphenol oxidase activity were determined during storage. The results indicated that fresh‐cut cabbages had better color retention and quality in PFP. Oxidation of ascorbic acid (AA) and browning of fresh‐cut cabbage were inhibited effectively using a PFP and an initial oxygen partial pressure equal to 5 kPa. Analysis of microbial growth also showed that the total count on fresh‐cut cabbage was relative lower in PFP with an initial low O₂ content. Loss of total ascorbic acid was much lower in PFP than that in BP by suppressing AA oxidation. The results of sensory evaluation showed that flavor and appearance were maintained effectively at 5 °C and significant differences in flavor were found between PFP and BP both at 5 and 20 °C, while significant differences in appearance were found between PFP and BP only at 20 °C. Copyright © 2007 Society of Chemical Industry     

Quality of fresh‐cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments

BACKGROUND: Alternative techniques for cultivation of leafy vegetables such as a floating tray system and unconventional gas mixtures for post‐harvest active modified atmosphere packaging (MAP) could be of interest in the minimally processed vegetable industry. RESULTS: The combined effect of three pre‐harvest fertilisation doses (8, 12 or 16 mmol N L^?1) and three post‐harvest MAP conditions (passive, super‐atmospheric or N₂O‐enriched) on the main quality attributes of fresh‐cut baby spinach leaves throughout 10 days at 5 °C was studied. After 8 days of shelf life, spinach leaves fertilised with 8 and 16 mmol N L^?1 and stored under N₂O‐enriched MAP showed the lowest microbial growth, with good sensory quality. Such combined treatments also preserved the total antioxidant capacity sampled at harvest (8 g ascorbic acid equivalent antioxidant capacity kg^?1 f.w.). A decrease of 10–20% in total vitamin C content regardless of N fertilisation and packaging treatment was found during shelf life. Total phenolics content at harvest was 2 g gallic acid equivalents kg^?1 f.w., which was slightly decreased or preserved during shelf life while total chlorophylls were preserved for all treatments assayed around 550 mg kg^?1 f.w. CONCLUSION: No clear effect of fertilisation doses was observed during post‐harvest storage on overall quality of fresh‐cut baby spinach leaves, while N₂O‐enriched atmospheres seems to be a promising alternative to passive MAP for extending shelf life. Copyright © 2010 Society of Chemical Industry     

Quality aspects of fresh‐cut ‘long‐storage tomato’ as affected by package,calcium chloride and storage time

In this research, some quality changes during storage at 4 °C were assessed in fresh‐cut fruits of a ‘long‐storage tomato’ landrace, packaged in biocompostable materials (PLA Ingeo tray/NatureFlex? film) or in conventional plastics (PET tray + polypropylene film). The effects of dipping in CaCl₂ on the shelf‐life extension were also assessed. Plants were cultivated both off‐season (greenhouse) and in‐season (open field). CO₂ and O₂ concentration, fruit weight loss, firmness, colour, microbial load were measured at 0, 4, 7, 12 days of storage. Headspace gas changes and fruit weight loss were minimised in conventional package. BIO package prevented water condensation, led to max 5% weight loss and made fruits less susceptible to spoilage. Dipping in CaCl₂ induced better firmness, especially in biopackage. Off‐season fruits had overall lower quality than in‐season fruits; however, these may contribute to extend the production season, with interesting marketing implications for the agri‐food industry.     

Effect of high-voltage electrostatic field pretreatment on the antioxidant system in stored green mature tomatoes

BACKGROUND: High‐voltage electrostatic field (HVEF), as a feasible and non‐chemical technique, applied to food preservation is a new area of study. Our previous research suggested HVEF could maintain the quality of tomato in storage. The present article intensively investigated the effect of HVEF pretreatment on antioxidant system of green mature tomato in storage. RESULTS: Green mature tomatoes were exposed to negative (or positive) HVEF for 2 h at 20 °C and then stored for 24 days at 13 ± 1 °C, 85–90% relative humidity. The results indicated HVEF significantly reduced contents of O₂^? and H₂O₂ of tomato fruits during storage compared to the control. HVEF treatment also enhanced the activities of antioxidant enzymes including catalase, superoxide dismutase, ascorbate peroxidase and peroxidase. The contents of non‐enzyme antioxidant components including reduced glutathione, phenols and ascorbic acid also were increased by HVEF treatment. However, HVEF treatment did not increase the content of lycopene in tomato fruit. CONCLUSION: HVEF treatment could promote the antioxidant capacity of tomato fruits in storage. Further research is be highly recommended to understand the mechanisms improving the antioxidant capacity of tomato fruits by HVEF. Copyright © 2011 Society of Chemical Industry     

Improving quality of fresh‐cut mango using polysaccharide‐based edible coatings

This study was aimed at evaluating the effect of coatings with alginate (AL), pectin (PE), carboxymethyl cellulose (CMC) or chitosan (CH) on microbial stability, physicochemical attributes, total phenolics and carotenoids content, antioxidant capacity and sensory properties of fresh‐cut mango during 14 days at 4 ± 1 °C. Coated fresh‐cut mango kept microbial counts below 6 logs CFU g^?1, being CH‐coated fresh‐cut mango those that exhibited the lowest microbial counts (1 log CFU g^?1) along entire storage. AL, PE and CMC coatings maintained yellow colour of fresh‐cut mango throughout storage. AL and CH coatings, which have different monomers in their chain, improved the content of antioxidant compounds in fresh‐cut mango as related to uncoated. AL‐coated fresh‐cut mangoes were the toughest, among those coated, during 14 days. The highest consumer acceptance was achieved in AL (90.2%) coated fresh‐cut mango. CH would be the most suitable coating to extend the quality of fresh‐cut mango throughout storage.     

The impact of delactosed whey permeate treatment on shelf‐life and antioxidant contents of strawberries

The aim of this study was to investigate the effect of delactosed whey permeate (DWP) treatment on antioxidant and physicochemical properties of strawberries. Fresh strawberries treated with 3% DWP were analysed for different quality, nutritional and microbiological markers during 10 days of storage at 5 °C. The results showed that DWP treatment significantly reduced incidences of decay (70%) and numbers of total aerobic counts (～1.4 Log₁₀ CFU g^?1) and yeast and moulds (～1.8 Log₁₀ CFU g^?1). DWP treatment also inhibited the loss of firmness (15%) and maintained significantly (P ≤ 0.05) higher levels of vitamin C, total phenols and antioxidant activity of strawberries. Sensory scores confirmed that the DWP‐treated strawberries retained a good appearance and overall quality. The aroma and colour attributes were not reduced during storage. These results suggest that DWP treatment has potential to extend the shelf‐life and maintain the quality of strawberries during storage.     

Growth Potential of Listeria Monocytogenes and Staphylococcus Aureus on Fresh‐Cut Tropical Fruits

The objective of this study was to evaluate the fate of Staphylococcus aureus, Listeria monocytogenes, and natural microbiota on fresh‐cut tropical fruits (pitaya, mango, papaya and pineapple) with commercial PVC film at different storage temperature (5, 13, and 25 °C). The results showed that S. aureus, L. monocytogenes, and natural microbiota increased significantly on fresh‐cut tropical fruits at 25 °C. Both pathogen and natural microbiota were able to grow on fresh‐cut tropical fruits at 13 °C. The maximum population of L. monocytogenes was higher than that of S. aureus on fresh‐cut tropical fruits. L. monocytogenes and S. aureus could survive without growth on fresh‐cut pitaya, mango, and papaya at 5 °C. The population of L. monocytogenes declined significantly on fresh‐cut pineapple at all temperature, indicating composition of fresh‐cut pineapple could inhibit growth of L. monocytogenes. However, S. aureus was still able to grow on fresh‐cut pineapple at storage temperature. Thus, this study suggests that 4 kinds of fresh‐cut tropical fruits (pitaya, mango, papaya, and pineapple) should be stored at low temperature to extend shelf life as well as to ensure the safety of fresh‐cut fruits.     

Mango film coated for fresh‐cut mango in modified atmosphere packaging

Mango puree is known to have good oxygen barrier properties. Therefore, mango film on its own might be useful to extend the shelf life of fresh‐cut mango. In this study, fresh‐cut mango was wrapped with mango film and packed in modified atmosphere packaging (MAP). Each package was stored at 30 °C or 5 °C and sensory evaluation was performed to determine its quality and shelf life. The shelf life of uncoated and coated fresh‐cut mango pieces was 6 days for each at 5 °C and was 3 and 4 days, respectively, at 30 °C. The sensory evaluation indicated that coated fresh‐cut mango was slower to produce an off‐flavour and maintained better visual quality than uncoated mango at 30 °C. Nonetheless, coated fresh‐cut mango was softer than uncoated mango because of the hydrophilic nature of the mango film. No significant difference in the oxygen and carbon dioxide concentrations was observed between coated and uncoated fresh‐cut mango. Coating fresh‐cut mango with mango film showed a similar effect to MAP in prolonging the shelf life of the fresh produce. The use of the coating will enhance fruit quality and lead to better acceptance by consumers.     

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

Tomatoes are perishable products due to the activity of microorganisms and endogenous enzymes. The objective was to produce cut tomatoes with extended shelf life, using the combined hurdle effect of osmotic pretreatment (OD) and high pressure (HP), instead of a conventional one‐step thermal process. Samples were processed in a multicomponent osmotic solution at 35 °C, subsequently cold‐pasteurised in pack at 600 MPa and stored at 5–15 °C. Quality deterioration during isothermal and nonisothermal storage was kinetically modelled. Both OD process and OD‐HP combined process caused an increase in lycopene content that was well retained. Texture, colour and flavour of treated samples were evaluated as similar to fresh, with OD‐HP samples showing better retention during storage. Being microbiologically stable, shelf life of OD‐HP samples was limited by sensory deterioration, whereas OD samples were rejected due to eventual microbial growth. Shelf life of OD and OD‐HP samples was estimated at 77 and 181 days, respectively, at 5 °C.     

Postharvest performance of fresh‐cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere

Fresh‐cut ‘Big Top’ nectarines were dipped in 2% (w/v) ascorbic acid–1% (w/v) calcium lactate and stored at 4 °C for up to 12 days in 10 kPa O₂‐ and 10 kPa CO₂‐modified atmosphere packaging (MAP). The used microperforated plastic film allowed O₂ and CO₂ concentrations to reach steady values from the fifth day in storage onwards. Samples stored in MAP after chemical dipping showed the highest visual quality score, slight browning symptoms, increment in firmness and very low ethanol and acetaldehyde content. The chemical dipping also increased antioxidant capacity, probably due to the effect of ascorbic acid. The results suggested that the control of yeasts was mainly exerted by MAP, whereas only a slight effect was achieved by the chemical dipping. Therefore, MAP plus ascorbic acid/calcium lactate dipping was the best combination to preserve phytochemical content, antioxidant capacity and microbiological safety of fresh‐cut nectarines during storage.     

Alternative Sanitizers to Chlorine for Use on Fresh‐Cut “Galia” (Cucumis melo var. catalupensis) Melon

ABSTRACT: Chlorine is commonly used to reduce microbial load in fresh‐cut vegetables. However, the production of chlorinated organic compounds, such as trihalomethanes, which are potential carcinogens, has created the need to investigate the efficiency of nontraditional sanitizers and alternative techniques. The effects of 4 novel sanitizers were tested in fresh‐cut “Galia” melon: chlorine dioxide (ClO₂) at 3 mg/L, peracetic acid (PAA) at 80 mg/L, hydrogen peroxide (H₂O₂) at 50 mg/L, and nisin at 250 mg/L plus EDTA 100 mg/L (nisin + EDTA). A chlorine treatment (NaOCl at 150 mg/L) was used as a control. Pieces of melon were packed in polypropylene trays under passive modified atmosphere (3 to 4 kPa of O₂ and 10 to 11 kPa of CO₂) and stored up to 10 d at 5 °C. Microbial growth, firmness, respiration rate, gas composition, sensory evaluation, color, total soluble solids (TSS), and tritable acidity (TA) were evaluated at days 0, 7, and 10. The novel sanitizers PAA, H₂O₂, and nisin + EDTA, in the studied concentrations, reduced the microbial growth to a more efficient range than chlorine and ClO₂. In addition, those sanitizers delayed softness, did not affect the respiration rate, SST, or AT. The sensorial parameters were kept above the upper limit of marketability and they did not impart an “off flavor.” These sanitizers maintained quality and shelf life of fresh‐cut Galia melon for 10 d of storage at 5 °C. Nevertheless, other concentrations, in particular for ClO_2, could be tested to study an extended shelf life in melon pieces.