The risk of Listeria monocytogenes contamination and cut surface browning are the two major concerns for the production of fresh-cut apples. The objective of this study was to develop formulations to maintain the freshness of cut apples and to minimize L. monocytogenes contamination. The following two sets of three chemicals at various levels were combined: citric acid + calcium ascorbate + acetylcysteine, and citric acid + ascorbic acid + acetylcysteine. The survival of L. monocytogenes cells in the solutions prepared from the combinations was evaluated, and the changes in color parameters (L*, a* and b*) and skin edge browning of “Granny Smith” apple slices dipped in the solutions were assessed during 21 days of storage at 4 °C. Results showed that formulations comprised of 4.0-4.5 % citric acid, 3-4 % ascorbic acid and 1.5-2.0 % acetylcysteine achieved more than 5 log reduction of L. monocytogenes in the solutions, and apple slices treated with these formulations maintained the freshness of cut surface (with L* values of &gt;70, and a* values of &lt; -1.8) during 21 days of storage. The formulations can be used to enhance microbial safety and quality of fresh-cut apples.

Browning inhibition of fresh-cut “Granny Smith” apples and Listeria monocytogenes inactivation by the combinations of citric acid, ascorbic acid and acetylcysteine

256th National Meeting (2018)

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