ARS | Publication request: POSTPROCESSING DIP MAINTAINS QUALITY OF FRESH-CUT APPLE

Submitted to: International Fresh Cut Produce Association Annual Conference
Publication Type: Abstract Only
Publication Acceptance Date: February 5, 2003
Publication Date: N/A

Technical Abstract: An aqueous solution with hypochlorite as a sanitizer; sodium erythorbate (isoascorbate), N-acetylcysteine and 4-hexylresorcinol as reducing and anti-browning agents; and Ca propionate as a firming agent was developed for postprocessing dip of fresh-cut 'Gala' apple. The additional effect of edible coating materials to the aqueous solution of additives was also investigated. The edible coating film-forming agents were soybean oil emulsion, chitosan and carboxymethyl cellulose (CMC), which were expected to form a protective layer on the cut surface of the apple wedges, decreasing water loss and other deteriorating factors due to cutting. Apple slices were dipped in aqueous solutions of sanitizer, with or without anti-browning and firming agents (additives), and with or without film-formers. Treated slices were packed in perforated polyethylene bags and storage at 5.5 °C for up to 14 days. Slices dipped in water (containing hypochlorite only) lost marketable quality within a day, because of severe browning accompanied by a sharp decrease of hue angle (h°ab), and lightness (L*), and an increase in a* and b* values. Slices dipped in the aqueous solution plus additives maintained cut surface color, inhibited ethylene production, maintained firmness, and maintained the major aroma of apple. Addition of soybean oil emulsion reduced water loss, whereas chitosan and CMC did not, although water loss was not a problem for polyethylene-packaged products. These results suggest that a dip with a sanitizer, firming agent, and reducing/anti-browning agents is beneficial of fresh-cut apple quality. Addition of film-formers did not reduce decay as has been reported for whole fruits.