It is estimated that fresh-cut fruits and vegetables make up more than 15% of all fresh produce marketed in the USA at $10-12 billion annually. However, there are safety concerns associated with fresh cut fruits and vegetables as these foods are consumed as fresh. During past 10 years, 72 foodborne illness outbreaks were associated with the consumption of fresh produce. Of these produce related outbreaks, 25 percent implicated fresh-cut fruits and vegetables. In addition, the retail value of fresh-cut produce losses may exceed $1 billion annually due to quality deterioration. These situations have heightened the need for an antimicrobial measure suitable for fresh and fresh-cut fruit. In this study, edible coating formulations were developed to (a) maintain the freshness of fresh-cut fruits during storage and display; (b) ensure microbial safety by inactivating bacterial human pathogens such as Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes; (c) extend microbial shelf-life by inactivating spoilage microorganisms; and (d) prevent recontamination during storage, transportation, handling and display. The developed edible coatings can be used at retail stores or homes to provide the protection of fresh-cut fruits and vegetables from microbial and quality deterioration.

Edible coating to keep fresh-cut fruits fresh and safe

2019 Fall National Meeting

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