OSU horticulturists and Food and Agricultural Processing Center scientists are conducting research with support from the Texas-Oklahoma Watermelon Growers Association to measure and improve food safety factors and shelf life in cut melons.
The work consisted of conducting sanitizing treatments on melons
prior to cutting to reduce the microbial load on the outside.
The researchers were not looking at E. coli in particular, but
for any coliforms and other natural spoilage organisms such as
bacteria, yeast, and molds. They were also looking at storage
temperatures for the most effective control of these organisms.
They found that the lower the temperature, the better, but above freezing was the rule after cutting. Temperatures of 35, 40, and 45 worked best. They also did a color and texture quality study looking at how the melon pieces changed. Melons dipped in a microbial control solution showed a significant reduction in the number of bacteria present and stored better. Other factors such as dehydration and natural senescence also affect the shelf life of cut melons. Future study will look at handling, packaging, and different types of sanitizing materials.