Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh-cut apples

Multiple formulations of edible coating solutions were developed and evaluated for their ability to maintain the quality and minimize populations of foodborne bacteria on fresh-cut apples. Fresh-cut apples were artificially inoculated withSalmonellaspp.,Escherichia coliO157:H7, andListeria monocytogenes, and dip-treated with coating solutions. Changes in populations of pathogens and molds and yeasts (M&Y) were evaluated after solution treatments and during storage at 4 degrees C for 35 days. Changes in color, texture firmness, and weight loss during storage were also determined. Among the formulations, the solution containing 1% of three organic acids (acetic, lactic, and levulinic acids), 2% N-acetyl-l-cysteine or L-cysteine with 0.5% chitosan demonstrated the best effectiveness for the simultaneous reduction of pathogenic and spoilage microorganisms, control of browning, and maintenance of the quality of fresh-cut apples. The treated apple slices had nondetectable pathogens and M&Y (<1 log CFU) and the least quality changes for 35-day storage. The developed solutions can be used at processing plants, retail stores, or homes to protect fresh-cut apples or other fresh-cut fruits and vegetables from microbiological and quality deterioration.