Fresh-cut melon quality is strongly influenced by the gas composition established within modified atmosphere packaging (MAP). This study evaluated the effects of active low‑oxygen MAP (A‑MAP) and passive MAP (P‑MAP) on physicochemical, sensory, nutritional, and volatile profiles of fresh-cut Cucumis melo L. (cv. Talento) during 14 days at 4 °C. Quality attributes including respiration rate, electrolyte leakage, firmness, visual quality, odour perception, antioxidant activity, carotenoids, and total phenols were monitored. Volatile organic compounds (VOCs) were analysed by HS‑SPME‑GC‑MS and interpreted through PCA and PLS regression. A‑MAP reduced respiration, delayed softening, limited membrane damage, and preserved visual and sensory quality compared to P‑MAP. VOC analysis revealed distinct aroma evolution under the two atmospheres: ethyl acetate and ethanol were strongly associated with CO ₂ accumulation and unpleasant odour perception, whereas 1‑methylbutyloxirane emerged as a late‑stage marker of deterioration. A‑MAP also promoted higher carotenoid content and antioxidant activity, while total phenols remained stable. Overall, active low‑oxygen MAP effectively preserved fresh‑cut melon quality and enabled the identification of volatile compounds with potential as shelf‑life markers.
Palumbo et al. (Mon,) studied this question.