Novel browning inhibitor formulation for fresh-cut apples

Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 degreesC and 10 degreesC. A pH 2.9 dip containing ascorbic acid, citric acid, and sodium hexametaphosphate suppressed browning for at least 3 wk at 4 degreesC, whereas formulations without hexametaphosphate failed within 1 wk. These results demonstrate that browning in fresh-cut apples can be controlled with a formulation unlikely to support human pathogen survival or growth.