Extending fresh-cut fruit shelf life via novel elevated honeycomb packaging: A study of watermelon

Fresh-cut watermelon shelf life is limited by softening, discoloration, and microbial growth, which are partly due to juice leakage. This study investigated the effects of a novel packaging design featuring a honeycomb-elevated tray base and two-perforation lid on minimizing juice leakage and maintaining fresh-cut watermelon quality using the standard retail packaging as counterpart. Processed watermelon was stored in both packages for 12 days at 5°C, with periodic assessments of physico-chemical and microbiological changes, and consumer preference. The novel package significantly reduced juice leakage and weight loss and preserved firmness and color compared to retail packaging, findings supported by consumers’ choices. Microbial counts were similar despite the novel package containing air versus the modified atmosphere (MA) created by retail packaging, suggesting that juice/fruit physical separation controlled microbial growth likewise MA. This study pioneers packaging that elevates fresh-cut fruit above its juice to extend shelf life, opening new research and packaging design possibilities.