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Control of Browning and Microbial Growth on Fresh‐Cut Apples by Sequential Treatment of Sanitizers and Calcium Ascorbate
Author(s) -
Wang Hua,
Feng Hao,
Luo Yaguang
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00210.x
Subject(s) - browning , hand sanitizer , food science , chemistry , organoleptic , chlorine , modified atmosphere , bacterial growth , horticulture , shelf life , bacteria , biology , organic chemistry , genetics
This study investigated the efficacy of different sanitizers, including acidic electrolyzed water (AEW), peroxyacetic acid (POAA), and chlorine, on the inactivation of Escherichia coli O157:H7 on fresh‐cut apples. The effects of the sanitizers and sequential treatments of AEW or POAA followed by calcium ascorbate (CaA) on browning inhibition and organoleptic qualities of fresh‐cut apples stored under different package atmospheres at 4 °C were also evaluated. Changes in package atmosphere composition, product color, firmness, total aerobic bacterial counts, yeast and mold counts, and sensory qualities were examined at 0, 4, 8, 11, and 21 d. Among all sanitizer treatments, POAA and AEW achieved the highest reduction on E. coli O157:H7 populations. The sequential treatment of AEW followed by CaA (AEW‐CaA) achieved the best overall dual control of browning and bacterial growth on fresh‐cut apple wedges. Package atmospheres changed significantly over time and among package materials. Packages prepared with films having an oxygen transmission rate (OTR) of 158 had significantly lower O 2 and higher CO 2 partial pressures than those prepared with 225 OTR films and the Ziploc™ bags. The effect of package atmospheres on the browning of apples is more pronounced on AEW, POAA, and POAA‐CaA‐treated apple wedges than on AEW‐CaA‐treated samples.