Articles
Mild microwave heating and anti-browning application in a hurdle technology approach to prolong shelf life of fresh cut apples
Article number
1442_17
Pages
123 – 130
Language
English
Abstract
Conventional postharvest processes are being replaced by innovative technologies aiming at reducing water consumption and nutrient losses.
Physical techniques, such as microwave heating, are valuable for microbial load reduction, being residue-free and environmentally friendly.
However, microwaving fresh product can cause side effects on its physicochemical and visual quality.
To reduce detrimental effects, milder treatment should be applied.
Accordingly, the combination of several technologies at mild levels in a hurdle technology approach is oriented to overcome this critical issue.
Microwave heating (300 W/35 s) and dipping in anti-browning solution (citric and ascorbic acid, 1+1% w/v) alone or in combination between them were applied on 150 g of fresh cut ‘Pink Lady®’ apples after packaging within polypropylene bags (14.5×30 cm). Samples were stored up to 12 days, measuring surface color, visual quality and microbial load throughout the storage time.
It was observed that microwaves did not significantly improve the microbiological or organoleptic quality of fresh cut apples.
However, the use of anti-browning agents allowed to better maintain product color up to the end of storage time, but also contributed to limit microbial growth regardless to the presence or absence of microwave treatment.
When the treatments were carried out in combination, an improvement in the external appearance of the slices was observed, confirming the effectiveness of the hurdle technology approach.
Based on the observed results it is possible to develop subsequent experiments, exploiting the synergistic beneficial effect of the treatments and increasing microwave power to enhance the decontamination effect.
Physical techniques, such as microwave heating, are valuable for microbial load reduction, being residue-free and environmentally friendly.
However, microwaving fresh product can cause side effects on its physicochemical and visual quality.
To reduce detrimental effects, milder treatment should be applied.
Accordingly, the combination of several technologies at mild levels in a hurdle technology approach is oriented to overcome this critical issue.
Microwave heating (300 W/35 s) and dipping in anti-browning solution (citric and ascorbic acid, 1+1% w/v) alone or in combination between them were applied on 150 g of fresh cut ‘Pink Lady®’ apples after packaging within polypropylene bags (14.5×30 cm). Samples were stored up to 12 days, measuring surface color, visual quality and microbial load throughout the storage time.
It was observed that microwaves did not significantly improve the microbiological or organoleptic quality of fresh cut apples.
However, the use of anti-browning agents allowed to better maintain product color up to the end of storage time, but also contributed to limit microbial growth regardless to the presence or absence of microwave treatment.
When the treatments were carried out in combination, an improvement in the external appearance of the slices was observed, confirming the effectiveness of the hurdle technology approach.
Based on the observed results it is possible to develop subsequent experiments, exploiting the synergistic beneficial effect of the treatments and increasing microwave power to enhance the decontamination effect.
Authors
M.L.V. de Chiara
Keywords
physical treatments, minimally processed apple, hurdle technologies, visual quality, anti-browning solutions
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