Dataset of volatile compounds in fresh and stored cut watermelon (Citrullus lanatus) under varying processing and packaging conditions

• Main Authors: Michelle Louise Mendoza-Enano, Roger Stanley, Damian Frank
• Format: Article
• Language: English
• Published: Elsevier 2019-10-01
• Series: Data in Brief
• Online Access: http://www.sciencedirect.com/science/article/pii/S2352340919306535

Headspace volatile data for fresh and stored cut watermelon measured by solid phase microextraction gas chromatography - mass spectrometry (SPME GC-MS) and also proton transfer reaction-mass spectrometry (PTR-MS) are reported [1]. Eight different processing and packaging storage treatments were applied to fresh and stored cut watermelon including varying the processing treatments (with vs. without post-cut sanitation spray), headspace gas composition (ambient vs. modified atmosphere), lidding film permeability (perforated vs. non-perforated), storage temperature (3 and 7 °C) for up to 8 days. A total of 41 volatile compounds were characterized by SPME GC-MS in watermelon headspace on the basis of their electron impact (EI) mass spectra. Reference chemical standards and matching linear retention indices (LRIs) were used to confirm the identity of 32 volatiles (Supplementary Table 1). PTR-MS fragmentation data for 32 key odor-active reference volatiles identified in watermelon are reported (Supplementary Table 2). PTR-MS fragment data for fresh and stored cut watermelon are provided (Supplementary Table 3). Keywords: Fresh-cut, Lidding film, MAP, Post-cut sanitation, PTR-MS, SPME GC-MS, Watermelon