The safety and quality of fresh-cut melons is reduced by a series of decay processes by enzymatic browning and microbial contamination. This study aimed to assess the impact of a 2% sodium alginate-based edible coating (ALC) combined with different concentrations of citric acid (CA; 0.5%, 1%, 2%, and 3%) on the microbial safety and physical quality of fresh-cut melons during a 7-day storage period at 10 °C. The findings revealed that the combination of ALC and 3% CA was successful in preventing the growth of pathogenic bacteria (Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus) and natural microflora on fresh-cut melons during storage. In addition, treating fresh-cut melons with ALC containing 3% CA improved their quality by reducing browning and softening during storage at 10 °C. Based on these findings, it can be concluded that using ALC with 3% CA is an effective method to improve the safety and quality of fresh-cut melons.
Keywords: Citric acid; Edible coating; Fresh-cut melon; Pathogen; Quality; Sodium alginate.
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