Page Banner

United States Department of Agriculture

Agricultural Research Service


item Wang, Hua
item Feng, Hao
item Luo, Yaguang - Sunny

Submitted to: American Society of Agri Engineers Special Meetings and Conferences Papers
Publication Type: Abstract Only
Publication Acceptance Date: 1/4/2003
Publication Date: 8/2/2004
Citation: Wang, H., Feng, H., Luo, Y. 2004. Browning control and pathogen reduction on cut surfaces of apple slices with acidic electrolyzed water[abstract]. American Society of Agricultural Engineers Special Meetings and Conferences Papers. Abstract number 046053.

Interpretive Summary:

Technical Abstract: Enzymatic browning of cut apples has been a major impediment to expanding the "shelf-life" and marketability of fresh-cut apples. On the other hand, the microbial safety of fresh apples is a major concern because of recent foodborne illness outbreaks associated with fresh-cut produce. There is, to date, no effective methods to achieve the dual goals of controlling browning and assuring microbial safety of fresh-cut apples. The browning control and bacteriocidal effect of acidic electrolyzed water (AEW) against Escherichia coli O157:H7 on cut surfaces of apple slices were investigated. Golden delicious apples were cut into slices and then immersed into tap water (control), AEW (pH 2.5; ORP 1140 mV; free chlorine 10 ppm) and adjusted AEW (pH 2.0) for 1, 3, 5 and 10 min at 5°C, respectively. After dewatering, slices were packed into plastic bags and stored in a cold room (4°C) for 12 days. Browning index, texture and sensory atttributes were evaluated during storage. Apple slices inoculated with E. coli O157:H7 were treated under the same conditions as the browning tests. Microbial analyses were performed at day 0 and during cold storage. Triplicate samples were homogenized in PBS buffer. Serial dilutions of the homogenate were plated on MacConkey Sorbitol agar for the enumeration of E. coli O157:H7. The apple slices treated with AEW demonstrated least browning and most pathogen reduction during storage. Browning of these slices was minimal after 24 h storage at 5 degrees centrigrade. The adjusted AEW also showed a moderate control of E. coli O157:H7 and browning.

Last Modified: 10/18/2017
Footer Content Back to Top of Page