Browning inhibition and microbial control in fresh-cut persimmon by apple pectin-based edible coatings

The aim of this study was to develop new edible coatings based on apple pectin with a combination of antioxidants and antimicrobial agents to control enzymatic browning and microbial growth of fresh-cut ?Rojo Brillante? persimmon (Diospyros kaki). The survival of important food-borne human pathogens artificially inoculated onfresh-cutfruit was also assessed. Potassiumsorbate (PS) at 2 or 4 g kg 1, sodiumbenzoate (SB) at 4 g kg 1, or nisin (NI) at 500 IUmL 1,were addedtoapplepectincoatings containing10 g kg 1 citricacidand10 g kg 1 calcium chloride as antioxidants. Persimmon slices were dipped in the coatings, the aqueous antioxidant solution (citric acidandcalciumchloride) orwater (control), packedinanambient atmosphere andstoredat 5 Cforup to9days. Microbialgrowth, colour, firmness, polyphenoloxidase (PPO) activity, visualquality and overall sensory flavour were measured during storage. Coated samples and those dipped in the antioxidant aqueous solution presented lower a* values than control samples, which indicated effective browning inhibition. Persimmon slices treated with coatings containing PS and SB reached the limit of marketability after 7 days of storage. At the end of storage, the overall fruit flavour was ranked above the limit of acceptability. Antimicrobial coatings inhibited growth of mesophilic aerobic bacteria, and those containing SB and NI were the most effective. No growth of moulds, yeasts and psychrophilic aerobic bacteria was detected during storage. All the treatments effectively reduced the populations of Escherichia coli and Salmonella enteritidis, NI-coating being the most effective. For Listeria monocytogenes, only the NIcoating effectively reduced the bacterial population. Access the article SourceBrowning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatingsElena Sanch?s (a), Sara Gonz?lez (b), Christian Ghidelli (a), Chirag C. Sheth (b), Milagros Mateos (b), Llu?s Palou (a), Mar?a B. P?rez-Gago (a,c,*)a) Centro de Tecnolog?a Poscosecha (CTP), Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Valencia, Spain b) PASAPTA. Universidad CEU?Cardenal Herrera, 46113 Moncada, Valencia, Spain c) IVIA?Fundaci?n AGROALIMED, 46113 Moncada, Valencia, Spain Image 1st of the 'Foro Qu?mica y Sociedad' web?