Evaluation of the Efficacy of Active Packaging Technologies in Extending the Shelf Life of Minimally Processed Watermelon in Oyo State

Minimally processed fresh-cut fruits present significant convenience advantages for urban consumers but are susceptible to rapid quality deterioration through microbial growth, enzymatic browning, and moisture loss. Watermelon is among the most consumed fresh fruits in South West Nigeria, and the expanding fresh-cut retail sector in Oyo State creates demand for effective shelf life extension technologies. This study evaluated the efficacy of three active packaging approaches, namely antimicrobial packaging incorporating thymol-loaded chitosan coating, oxygen scavenger sachets, and modified atmosphere packaging with 5 percent carbon dioxide and 3 percent oxygen, in extending the shelf life of fresh-cut watermelon stored at 4 degrees Celsius and 25 degrees Celsius. Freshly cut watermelon cubes were packaged under each treatment and stored for twelve days. Quality parameters assessed at two-day intervals included microbial load, colour (L, a, b values), texture, pH, soluble solids content, vitamin C retention, and sensory acceptability. Results showed that chitosan-thymol coating with modified atmosphere packaging extended acceptable quality at 4 degrees Celsius to ten days, compared to four days for conventionally packaged controls at ambient temperature. Vitamin C retention at day ten was 68 percent in the best-performing treatment compared to 31 percent in controls at 4 degrees Celsius. Microbial suppression was significant across all active treatments. The study recommends the combination of chitosan-thymol coating and modified atmosphere packaging for fresh-cut watermelon retail in South West Nigeria. Keywords: active packaging, minimally processed, watermelon, shelf life, food safety.