Control of apple surface microflora for fresh-cut produce by post-harvest hot-water treatment

Kabelitz, Tina; Hassenberg, Karin

doi:10.1016/j.lwt.2018.08.062

Cited by 20 publications

(26 citation statements)

References 21 publications

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“…The major polyphenols of apple can be listed as flavan-3-ols (catechin, epicatechin), flavanols (quercetin) dihydrochalcones, hydroxycinnamic acids (chlorogenic acid), and anthocyanins [3]. In recent years, the increasing demand of consumers for healthy fast and easily accessible foods, caused a strong increase in prepacked 'ready-to-eat' produce consumption [4]. Among those foods, fresh-cut apples have an important economic value in that market due to their low cost, convenience and popularity.…”

Section: Introductionmentioning

confidence: 99%

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Özdemir

Gökmen

2019

Coatings

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Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers' preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan-ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 • C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan-ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage. Coatings 2019, 9, 503 2 of 12 packaging [8], chemical treatments [9], thermal treatments [10], edible coatings [11-13] and hurdle technologies [12,14]. Among these methods, edible coatings have been recently gained more interest than others in food preservation. Edible films and coatings are natural polymers which control moisture transfer, gas exchange, respiration and oxidative reaction rates during handling, storage and transportation of the fresh produce [15,16]. Carbohydrates, proteins, gums, lipids or starch-based edible films can be used as a coating material for fresh-cut products.Chitosan is a carbohydrate-based biopolymer. It is an amino polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine and N-acetyl-d-glucosamine units [17][18][19]. Chitosan based edible films and coatings have great potential in the preservation of fruit and vegetables [20][21][22]. Chitosan and its derivatives have an ability to inhibit the growth of yeasts, molds and bacteria [23][24][25]. However, the application of chitosan is limited due to its insolubility at neutral pH [26]. To overcome this disadvantage and to improve solubility of chitosan, different acids were used to decrease pH values below pH 6 to improve chitosan solubility [16,21,[27][28][29]. Qi et al. 2011 [30] studied the effect of chitosan, ascorbic acid and calcium chloride on fresh-cut fuji apples. They used citric acid to dissolve chitosan and prepared film solutions by adding calcium chloride and ascorbic acid. They have found out that coatings effectively retarded enzymatic browning during storage at 5 • C for 8 days, and apple slices with chitosan-coating maintained firmness with a little loss during storage. In another study, calcium chloride-chitosan coatings and chitosan-ascorbic acid coatings during storage at room temperature for 10 h were investigated [31]. Calcium treatments (calcium chloride or lactate) are broadly studied in preserving the quality of fresh-cut fruit and vegatables. There ar...

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Section: Introductionmentioning

confidence: 99%

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Özdemir

Gökmen

2019

Coatings

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“…Apples from the control batch were water-washed at approx. 20 • C. The other samples were hot-water-treated in a GFL 1086 water bath (Gesellschaft für Labortechnik mbH, Burgwedel, Germany) by submerging four apples each for 30 s. Samples of two batches each were hot-water-treated at 55 • C or 65 • C, respectively, according to Kabelitz and Hassenberg [12] and Kabelitz et al [19]. These authors indicated that HWT at 55 • C for 30 s effectively reduced microbial loads without negatively affecting the external quality of samples, while 65 • C showed to be a negative control treatment in terms of quality maintenance.…”

Section: Pre-processing Short-term Hot-water Treatmentmentioning

confidence: 99%

“…As such, hot-water treatments (HWT) in the temperature range of 40-80 • C were shown to effectively reduce microbial contamination, and are relatively inexpensive and easy to use [9]. In addition, HWT maintains storage quality of fruits [10][11][12]. Since they are chemical-free, particularly short-term (15-60 s) hot-water treatments (sHWT) are suitable for organic production [13,14].…”

Section: Introductionmentioning

confidence: 99%

“…Since they are chemical-free, particularly short-term (15-60 s) hot-water treatments (sHWT) are suitable for organic production [13,14]. Besides earlier studies on the impacts of HWT on structure and function of fruit epidermal tissue [15,16], only recently, the effects of sHWT on surface tissue, heat transfer dynamics and suitability for pre-processing of intact apples for fresh-cut salads were investigated in detail [12,17]. Furthermore, the implications of sHWT on important quality parameters such as tissue browning, tissue strength and on microbial loads of apple slices immersed in sugar syrup have been studied under semi-practical conditions [18].…”

Section: Introductionmentioning

confidence: 99%

“…In contrast to analyses of sHWT impacts on visual and internal quality attributes of fresh-cut fruit [12,17,18], studies on potential variations in fruit aroma, a very important aspect of fruit quality sensation [2,20], are completely lacking. Aroma is generated by a great variety of permanent or secondary VOCs [21], synthesized via numerous biosynthetic pathways, which, in turn, are regulated by a great variety of enzymes and substrates [2,22,23].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup

Rux

Efe

Ulrichs

et al. 2020

Foods

Self Cite

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In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial spoilage, slices may also be dipped in a citric acid/ascorbic acid solution for 5 min before storage in sugar syrup. To prevent the use of chemicals in organic production, short-term (30 s) hot-water treatment (sHWT) may be an alternative for gentle sanitation. Currently, profound knowledge on the impact of both sugar solution and sHWT on aroma and physiological properties of immersed fresh-cuts is lacking. Aroma is a very important aspect of fruit quality and generated by a great variety of volatile organic compounds (VOCs). Thus, potential interactive effects of sHWT and sugar syrup storage on quality of fresh-cut apple slices were evaluated, focusing on processing-induced changes in VOCs profiles. Intact ’Braeburn’ apples were sHW-treated at 55 °C and 65 °C for 30 s, sliced, partially treated with a commercial ascorbic/citric acid solution and slices stored in sugar syrup at 4 °C up to 13 days. Volatile emission, respiration and ethylene release were measured on storage days 5, 10 and 13. The impact of sHWT on VOCs was low while immersion and storage in sugar syrup had a much higher influence on aroma. sHWT did not negatively affect aroma quality of products and may replace acid dipping.

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Lycopene extract as an antibrowning agent for edible coating of fresh cut apples

Azam,

ul Ain,

Sidiq

et al. 2024

J Food Sci Technol

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Control of apple surface microflora for fresh-cut produce by post-harvest hot-water treatment

Cited by 20 publications

References 21 publications

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup

Lycopene extract as an antibrowning agent for edible coating of fresh cut apples

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