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The influence of ultraviolet (UV-C) light (1.4–13.7 kJ m −2 at 254 nm) on the quality and microbial populations of fresh-cut watermelon [ Citrulus lanatus (Thunb.) Matsum. and Nakai] was investigated and compared to that of common sanitizing solutions used for fresh-cut produce. Dipping cubes in chlorine (40 μL L −1 ) and ozone (0.4 μL L −1 ) was not effective in reducing microbial populations and quality was lower in cubes receiving these aqueous treatments compared to UV-irradiated cubes or control. In commercial trials, exposing packaged watermelons cubes to UV-C light at 4.1 kJ m −2 produced >1 log reduction in microbial populations by the end of the product's shelf life without affecting juice leakage, color and, overall visual quality. In further experimentation, lower UV-C dose (1.4 kJ m −2 ) reduced microbial populations to a lower degree and only when complete surface exposure was ensured. Higher UV-C doses did not show any difference in microbial populations (6.3 kJ m −2 ) or result in quality deterioration (13.7 kJ m −2 ). Spray applications of hydrogen peroxide (2%) and chlorine (40 μL L −1 ), without subsequent removal of excess water, failed to further decrease microbial load of cubes exposed to UV-C light at 4.1 kJ m −2 . When properly utilized, UV-C light is the only method tested in this study that could potentially be used for sanitizing fresh-cut watermelon. |
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