Dataset of volatile compounds in fresh and stored cut watermelon (Citrullus lanatus) under varying processing and packaging conditions

Michelle Louise Mendoza-Enano; Roger Stanley; Damian Frank

doi:10.1016/j.dib.2019.104299

Dataset of volatile compounds in fresh and stored cut watermelon (Citrullus lanatus) under varying processing and packaging conditions

Data Brief. 2019 Aug 22:26:104299. doi: 10.1016/j.dib.2019.104299. eCollection 2019 Oct.

Authors

Michelle Louise Mendoza-Enano^{1

2}, Roger Stanley^{1

3}, Damian Frank²

Affiliations

¹ Australian Research Council Training Centre for Innovative Horticultural Products, Life Science Bldg, College Rd., University of Tasmania, Hobart, 7005, Tasmania, Australia.
² Commonwealth Scientific and Industrial Research Organisation, 11 Julius Ave., North Ryde, 2113, New South Wales, Australia.
³ Centre for Food Innovation, Newnham Campus, University of Tasmania, 7250, Launceston, Tasmania, Australia.

Abstract

Headspace volatile data for fresh and stored cut watermelon measured by solid phase microextraction gas chromatography - mass spectrometry (SPME GC-MS) and also proton transfer reaction-mass spectrometry (PTR-MS) are reported [1]. Eight different processing and packaging storage treatments were applied to fresh and stored cut watermelon including varying the processing treatments (with vs. without post-cut sanitation spray), headspace gas composition (ambient vs. modified atmosphere), lidding film permeability (perforated vs. non-perforated), storage temperature (3 and 7 °C) for up to 8 days. A total of 41 volatile compounds were characterized by SPME GC-MS in watermelon headspace on the basis of their electron impact (EI) mass spectra. Reference chemical standards and matching linear retention indices (LRIs) were used to confirm the identity of 32 volatiles (Supplementary Table 1). PTR-MS fragmentation data for 32 key odor-active reference volatiles identified in watermelon are reported (Supplementary Table 2). PTR-MS fragment data for fresh and stored cut watermelon are provided (Supplementary Table 3).

Keywords: Fresh-cut; Lidding film; MAP; PTR-MS; Post-cut sanitation; SPME GC-MS; Watermelon.