Microbiological stability study of minimally processed cantaloupe (Cucumismelo L) by vacuum impregnation

In order to design a minimal process for cantaloupe, the water activity of the fruit was reduced until 0,976 through vacuum osmotic dehydration and th e optimum combination of microbial preservatives (100 ppm sodium sulfite, 6 00 ppm potassium sorbate, 0,5 % L-ascorbic acid and 1% citric acid), that c ontributed to minimize (p <0,05), the content of aerobic mesophilic bacteri a, molds and yeast, was determined through a 2(k) multifactorial design. In the second experimental stage, the conditions previously mentioned were te sted together with the application of fruit's blanching (98 degreesC/ 3 min ) with saturated steam and product storage in three different modified atmo spheres (6% O-2 - 6% CO2, 5% O-2 - 10% CO2 and atmospheric air). In such se nse, the application of microbial preservatives together with fruit's blanc hing and atmospheric air in high barrier packages (30 mu nylon) contributed to extent the shelf life of the cantaloupe minimally processed during 14 d ays on the basis of aerobic mesophilic bacteria, psychrotrophic bacteria, a cid lactic bacteria, enterobacteria, molds, yeast and the sensory attribute s color, odour, taste and texture.